Sourdough Pancakes

We love sourdough pancakes at our house. Besides just liking the sour taste we also like the fact that fermented foods are easier to digest. First things first.

How to make sourdough starter

All you need is:
-Flour (any kind)
-Water

1.) In a jar mix 2 cups of each water and flour.
2.) Stir vigorously.
3.) Cover the jar with cheesecloth or any porous material.
4.) Store in a warm place (70-80 degrees) and daily stir it.
5.) When you see tiny bubbles releasing at the surface of the batter you know the yeast has activated.
6.) Once the yeast is active add 1 or 2 tablespoons more flour to the mixture everyday for 3 or 4 days and continue stirring.
7.) Add water to it if it gets so thick that it starts to become solid.
8.) Once you have a thick, bubbly batter, your starter is ready to use. When you use it always save some of the mixture in the jar to keep the started going.
9.) To replenish add water and flour roughly equal to the amount you removed. Stir and put back in a warm place.
10.) If you are using it weekly to make things add a little flour everyday and water as needed.
11.) If you use it less frequently you can put it in a cooler place like a refrigerator and feed it once a week. A day or two before you use it again it will need to be removed and put in a warm place.

Sourdough Pancakes! (16 Pancakes) This recipe needs to be started the night before to make for breakfast.

1 cup of starter
2 cups of luke warm water
2 1/2 cups of flour
2 tablespoons of sugar
1 egg
2 tablespoons of vegetable oil
1/2 teaspoon of salt
1 teaspoon of baking soda

1.) In a bowl, mix the sourdough starter, lukewarm water, flour and sugar. Stir until smooth. Cover and leave to ferment in a warm spot 8-12 hours.
2.) After it has sat; beat the egg and add it to the batter along with the oil and salt. Stir until smooth.
3.) Mix the baking soda with 1 tablespoon of warm water and fold into the mix.
4.) Make pancakes! So yum!