Ingredients
-
-
1
-
2 1/2
-
1
-
2
-
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Night Before -- Combine All the Basic Batter Ingredients (starter, Flour, Sugar and Water in a Large Glass or Plastic Container -- Be Sure the Container Is Large Enough That Batter Does not Overflow as It Produces Caron Dioxide and Expands. |
|
2
Done
|
Allow to Sit at Room Temperature, Loosely Covered For 6 to 12 Hours. (note: If not Using the Basic Batter Right Away After Proofing, or Have Some Left Over, Store in a Glass or Plastic Container, Cover Tightly and Refrigerate.). |
|
3
Done
|
Next Morning -- in Medium Bowl, Beat Egg, Milk and Butter/Oil. |
|
4
Done
|
Stir in 1 Cup of Basic Batter.(store the Balance in the Refrigerator For Future Use). (see Recipe #327240 For Additional Uses). |
|
5
Done
|
in a Separate Bowl, Sift or Stir Flour, Sugar, Salt and Baking Soda Together; Stir Into the Egg Mixture. |
|
6
Done
|
Ladle Batter on to Preheated Lightly Greased Griddle or Skillet. |
|
7
Done
|
Quickly Rotate the Pan to Spread the Batter Evenly Over the Bottom of the Pan. |
|
8
Done
|
Cook Pancakes Until Golden Brown on Both Sides. |
