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Prep Time: 4320 Minutes Cook Time: 0 Minutes |
Ready In: 4320 Minutes Servings: 8 |
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One of my favorites growing up! Ingredients:
2 cups all-purpose flour |
1 teaspoon salt |
3 tablespoons sugar |
1 tablespoon dry yeast |
2 cups lukewarm water |
2 cups lukewarm water |
2 1/2 cups all-purpose flour |
1 egg |
2 tablespoons cooking oil |
1/3 cup instant milk |
1 teaspoon salt |
1 teaspoon baking soda |
2 tablespoons sugar |
Directions:
1. With a wooden spoon, stir dry ingredients together in a large mixing bowl and gradually add lukewarm water.
2. Stir until mixture resembles a smooth paste.
3. Cover with a towel and set in a warm place to sour, stirring mixture several times a day.
4. In two or three days the mixture will be ready.
5. Start the night before you want pancakes by adding 2 cups warm water and 2 1/2 cups of flour.
6. Let sit at room temperature overnight.
7. When ready to cook, REMOVE ONE CUP OF BATTER AND PLACE IN FRIDGE IN AIRTIGHT CONTAINER (THIS WILL BE YOUR STARTER FOR NEXT TIME!).
8. Add egg, cooking oil, instant dry milk, salt, baking soda, and sugar.
9. Lightly grease skillet and heat on medium-high.
10. Pour batter to make several pancakes in the skillet.
11. Once bubbles appear on the tops of the pancakes and edges begin to brown, gently pull up pancakes with a spatula and flip over to cook the other side.
12. Cook both sides until golden brown. Serve warm, with any topping you like.
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