I use a combination of a rye and white sour for my pancakes. The rye I have been feeding for the past 3 years. it's built out from recipe I got from a Long Island baker. The white sour is also ~3 years old. I got it as a gift... legend has it that the mother sour is decades old and living in Montana.
I am forced to feed the sours every couple of weeks so whenever I do I use the sour I skim off to make these pancakes.
The recipe itself is also an old Montana recipe...
Ingredients
- 1 cup Starter
- 1 cup white flour
- 1 1/4 cup of water
- 2 eggs
- 2 Tbs oil
- 1/4 cup dry powdered milk
- 1 tsp baking soda
- 1 tsp salt
- 2 Tbs sugar
Directions
12 hours before...
In a bowl add starter, flour, and water. When you mix is up you are looking for a loose texture... of a warm peanut butter. If it's too thick add more water... too loose add more flour.
Cover and let sit
Next Morning...
Add eggs, oil, and milk
Now get the skillet hot and sift into the mixture:
soda, salt, sugar
Gently stir in and start making pancakes!
Serve immediately
Enjoy!
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Comments
Yes. My sour is kept in a sealed jar.
Do you keep it in a sealed container? My is out and only loosely covered, but that seems weird in the fridge.
Growing up on the East Coast I always heard it referred to as a sour... I always thought that you use a starter to create a sour (If you were starting from scratch)... but I could be a crazy person.
I keep mine in the back of the fridge. Once every 6 months or so I may leave the sour out and feed it multiple times over a weekend to level out the sour flavor.
Wow! I created my own a starter--I guess they're called "sours"?--a few months ago. Her name is Eve, btw. I have to feed her more often than you feed yours. Maybe I'm keeping mine in the wrong place. How and where do you keep yours?