Prep 24 hrs
Cook 6 mins
My Grandma had to drop out of school in the eighth grade to cook for the farm hands on her father's farm. She was taught old school style and the lady could throw down! These pancakes are one of her special recipes! Enjoy
- 2 cups milk
- 2 cups flour
- 1 teaspoon salt
- 1 cup sourdough starter
- 1 teaspoon baking soda
- 2 eggs
- 2 tablespoons sugar
- 3 tablespoons oil or 3 tablespoons melted butter
- 1 compressed yeast cake
- 2 cups all-purpose flour
- 2 cups water
- 1 tablespoon sugar
- 1. Night before: Mix flour, milk, salt, and starter in large bowl. Cover and let stand over night! (Be sure to set aside 1 cup as future starter).
- 2. In morning: Add Soda, eggs, sugar, oil or butter. Mix until lumps are gone.
- 3. Cook on heated skillet until cakes are golden brown. Serve with favorite syrup (Grandma's choke cherry syrup is the best!).
- Starter: Soften yeast in warm water.
- Stir in Flour, water, and sugar. Beat until smooth.
- cover and let it stand at room temperature until mixture is bubbly. During this time stir 2-3 times daily. Refrigerate or freeze.
- IMPORTANT GRANDMA TIP:
- DO NOT WASH STARTER CONTAINER! SOURDOUGH, GOOD SOURDOUGH, DEPENDS ON THIS!
Very delicious. I wouldn't have changed a thing!
This recipe was truly scrumptious. My husband kept groaning in delight in between bites. I substituted a can of evaporated milk because we had no milk in the fridge and I used my own aged San Fran sour dough starter. Thanks so much to you and Gran...this one will become a regular in our kitchen!
I have never had sourdough pancakes until now. These are top notch excellent cakes. I can't use a lot of sweeteners or fats due to health reasons so I eat my cakes plain. Now I have a better reason. These are so darn good they don't need anything. God bless your grandmother and you for sharing this