*  Exported from  MasterCook  *

                        Sourdough Pancakes/Waffles

Recipe By     : King Arthur Flour 200th Anniversary Cookbook
Serving Size  : 4    Preparation Time :3:00
Categories    : Healthy And Hearty

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           flour, all-purpose
   1      cup           flour, whole-grain wheat
   2      tablespoons   sugar -- (optional)
   2      cups          buttermilk, skimmed -- slightly warmed
   1      cup           sourdough starter
   3      each          egg whites -- extra large
     3/4  teaspoon      salt -- (optional)
   1      teaspoon      baking soda

Combine the flours and sugar in a large mixing bowl.  Warm the buttermilk and
blend it in.

Blend the sourdough starter into the flour/buttermilk mixture.

Let this work for at least 2 hours but its best and actually easier if you
make it up the night before serving and let it work overnight.

Beat the egg whites, salt and baking soda together until light.  Blend this
mixture into the sponge.

Drop by the spoonful, large or small, onto a moderately hot teflon griddle and
cook until large bubbles begin to appear.  Flip them over and cook until the
other side is brown.

The batter should be quite thin, if it is too thick add another egg white.
These are by far the lightest pancakes I've ever encountered.

For the lightest tasties waffles you'll ever eat, use this same batter and
follow the directions for your waffle iron.


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