Prep 15 mins
Cook 0 mins
This is a recipe I picked up from The Cowboy Cook-Off in Abilene, Texas. It is from the "cookie" who worked for the Pitchfork Ranch in 1988. It's easy and is done overnight. Prep time does not include sitting overnight. Cook time is however fast you griddle them.
- Mix together flour, water, and yeast.
- Let sit overnight, covered, on counter.
- In the morning, add remaining ingredients and beat until thin.
- Cook fast on a hot, ungreased griddle.
This is a wonderful recipe. I used all whole wheat pastry flour (Bob's Red Mill, very soft and good for substituting for white). These cook extremely fast - great for the cook and for feeding hungry people - the entire batch was done in a flash. They have a very light sourdough flavor, almost unnoticable in the pancakes, though you can smell it in the batter. They spread out well on the griddle, brown rapidly and evenly on both sides, are light, and sop up syrup nicely. A real crowd pleaser, I think. That's a ranch cook who obviously knows what he (she?) is doingI want more of his recipes. The house smelled great for quite a while after breakfast!
Miss Annie! Wonderful, wonderful, wonderful!! WE had these Christmas morning. We ALL loved them. I put this recipe right into my exclusive recipe book. We stirred them very well in the morning and they were light, thin, tasty, and just overall wonderful!
Thank you Miss Annie for another winner. My only regret was that these really would have been awesome on a really cold winter day not a hundred degree Texas summer day.:)We really enjoyed the unique flavor the texture was wonderful and they are really pretty looking pancakes.Followed the recipe to the T and served with blueberry syrup for a change of pace and bacon of course. This was prepared for the pick your chef competition. PeggyLynn