Sour Dough Pancakes Tuesday, February 24, 2009


2 1/2 cups plain flour
2 cups warm water
1 pkg yeast
2 eggs
1/4 cup sugar
pinch of salt


The night before you plan to make the pancakes, mix 2 cups of flour, warm water and yeast. Cover with a dish towel or lightly with plastic wrap. Do not refrigerate. The next morning, remove the cover and stir in remaining ingredients. Lightly grease a griddle and fry, making either silver dollar size pancakes or slightly larger ones using about 1/4 cup batter. If you like thicker pancakes stir about 1 cup flour instead of ½ cup into the batter when you add the eggs, sugar and salt. You can serve these with butter and salt or simply sprinkle them lightly with powdered sugar and squeeze on a little fresh lime juice.

275 E. Arlington Blvd. Greenville, NC 27858 252-439-7777
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.