How to make it

  • Mix all ingredients except milk in medium mixing bowl. Add just enough milk to reach desired consistency; add more milk for thinner pancakes, less for thicker. Let rest for 15-20 minutes. Cook on hot, oiled griddle. Serve with warm maple syrup and butter
  • Sourdough Starter:
  • Dissolve yeast in warm water. Add sugar, flour and potato. Mix in crock and let rise until lightly and slightly aged.
  • To remix starter, add 1 cup warm water, 2 tsp sugar and the amount of flour to mix consistency of first starter. Set aside until needed. Never add yeast after the first time, but keep raw potato in as food for the starter. For best results, use daily. Store in refrigerator.

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    " It was excellent "
    frankieanne ate it and said...
    Delicious pancakes! Sour with a bit of sweet. I quartered this recipe and got the stack of pancakes pictured - five of about 6" and one little one. I didn't really measure the milk - just poured some in. Probably about 2 Tbs. which would be 1/2 of a cup if one made the whole recipe. I added some pictures and a thread in IMI 3/29/14
    Sourdough Whole Wheat Pancakes
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