Sourdough Pancakes & Sorghum Butter Recipe

• 2 c. unsifted all-purpose flour
• 2 c. lukewarm water
• 1/2 c. Sourdough Starter
• 2 tbsp. sugar
• 1 teaspoon salt
• 1/2 teaspoon baking pwdr
• 3 tbsp. melted vegetable shortening or possibly oil
• 2 Large eggs, slightly beaten
• 1/2 teaspoon baking soda
• 1 tbsp. cool water

1. Combine flour, water and starter in medium size bowl, beat with wooden spoon till smooth.
2. Cover with clean towel and let stand in hot place overnight.
3. Add in salt, sugar, baking pwdr, shortening and Large eggs, beat till smooth.
4. Dissolve baking soda in 1 Tbsp.
5. water, stir into batter.
6. Slowly heat griddle or possibly large skillet.
7. Grease lightly with vegetable shortening or possibly oil.
8. "When a drop of water sizzles, " pour about 1/4 c. batter onto griddle from each pancake using a ladle or possibly measuring c. (or possibly make desired size).
9. Bake 2 or possibly 3 min or possibly till bubbles appear on top, turn over and bake till brown.
10. Serve with Sorghum Butter, if you like.
11. Recipe makes about 30 pancakes.
12. Can be cut in half.
13. VARIATION: Add in 1 c. rinsed and liquid removed blueberries to batter after adding baking soda.

flour, water, starter, sugar, salt, baking pwdr, vegetable shortening, eggs, baking soda, water

Taken from cookeatshare.com/recipes/sourdough-pancakes-sorghum-butter-45629 (may not work)