I have been trying to locate the pancake recipe that I copied down recently and used this morning. My grandaughters were here overnight and now expect pancakes as part of the deal. I set the starter, flour and water on the counter overnight, then discarded 1/2 cup and added the rest of the ingredients.I ended up with crepe batter! It started out thick enough but by the time everything was mixed in it was way too liquid. The girls didn't seem to mind and ate a goodly quantity ( and they are both petite, no fair!) but I wonder what went wrong? Wish I could remember who posted the recipe so that I could ask for help. The good news is that the Almost No Knead bread was a hit for supper along with Bangers and Mash. Of course the fact that Nana lets them spread the butter more thickly than the parents do might have helped, A.
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Elagins@sbcglobal.net
I used Reinhart's recipe almost exclusively -- to the point where it's now *my* recipe -- with a couple of important additions when I'm finishing the batter: first, I add about 1 tsp of vanilla extract, and secondly, about 2T of sugar. Also, I have no problem with adding additional milk if I want it thinner. This is really a no brainer!
Stan
The only time I made sourdough pancakes I used the recipe at the following link. A great website by the way. The pancakes turned out great, really great. The batter was actually a little thick, I might even try it thinner next time. Take a look and see what you think.
http://northwestsourdough.wordpress.com/2008/01/17/old-time-sourdough-flapjacks/