Sourdough Pancakes – Fay May
Ingredients:
- Night Before: 2 c.
Instructions:
flour, 2 c. warm milk, starter. Cover and let sit overnight.
Morning: Remove 1 cup starter. Add 3 T. oil, 2 eggs, 1/4 c. sugar, 1 t. salt, 2 t. baking powder, 2 T. soda.
Mix well. Cook on hot griddle.
Sourdough Starter – Fay May
Ingredients:
- 2 1/2 c.
Instructions:
flour, 2 c. warm milk. Mix and cover 6–8 hours. Store in fridge for future use.
Crepe Batter – Angie Christensen
Ingredients:
- 4 eggs
- 2 1/4 c. milk
- 1/4 t. salt
- 1/4 c. melted butter
- 2 c. flour
Instructions:
Combine eggs and salt. Alternate flour and milk while mixing. Stir in butter. Chill 1 hr. Cook in pan or crepe griddle. Fill as desired.
Pancakes – Grandma Siddoway
Ingredients:
- 1 1/2 c. pancake mix
- 1 egg
- 1 c. water
- 3 T. oil
Instructions:
Mix and cook on greased griddle.
Pancake Mix – Grandma Siddoway
Ingredients:
- 10 c. flour
- 1/2 c. sugar
- 2 T. salt
- 2 1/2 c. dry milk
- 1/4 c. baking powder
Instructions:
Store and use as base for future batches.
Thin Pancakes – Suzanne Siddoway
Ingredients:
- 1 c. flour
- salt to taste
- 4 eggs
- milk
Instructions:
Separate eggs. Mix yolks with flour and milk until smooth. Fold in beaten whites. Cook thinly, butter, sprinkle sugar, and roll up.
Pancakes – Angie Christensen
Ingredients:
- 2 c. flour
- 1 T. baking powder
- 2 c. milk
- 2 T. vegetable oil
- 4 T. sugar
- 1 t. salt
- 1 egg
Instructions:
Mix and cook. Double oil for waffles.