Sourdough pancakes

Sourdough Pancakes

My favorite breakfast as a kid was when Mom made these. They are thin, light, have kind of funky sourdough taste and soak up butter like a sponge. Because sourdough pancakes are thin they all apart if you make them bigger than about 4” or 5" in diameter. Be sure to use the ¼ measuring cup.

1	Sourdough Sponge
1	egg
1 tsp	baking soda
1 tsp	salt
1 tbl	sugar

Make a sourdough sponge the night before. In the morning set 1 cup aside for the crock then add the egg, baking soda, salt, and sugar and blend well. Use a ¼ cup measuring cup to pour the batter on a 250° to 275° griddle. Be ready to flip the pancakes quickly as they are thin and cook much faster than regular pancakes.

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