- 2 eggs
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 tablespoon water
- 2 cups sourdough starter, recipe follows
- Sourdough Starter:
- 2 1/2 cups warm water
- 1 1/2 tablespoons yeast
- 1 tablespoon honey (optional)
- 2 1/2 cups flour
In a large mixing bowl, beat eggs.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.Sourdough Starter:
In a large bowl, combine the water, yeast, and honey and mix well. Add the flour and mix until all of flour is incorporated. Cover with a towel or loosely with plastic wrap and let sit in a warm place overnight. Refrigerate.
When using the starter, remove 2 cups to use for the pancakes. Add 2 cups flour and 2 more cups warm water to the starter. Cover and refrigerate. If you don't use your starter for more than 3 days, it needs to be fed. Remove 1 cup and discard. Add 1 cup flour and 1 cup warm water, cover and refrigerate.
Note: Never place the starter in a container with a tightly closing lid. The pressure from the gases could cause the container to explode. It is best kept in a bowl covered with plastic wrap.
Recipe courtesy Gary McDowell