Lightly cover and let it sit in a warm spot for 1 hour. salt, and 2 beaten eggs and mix until everything is well combined. Mix well, cover lightly and allow it to set at room temperature overnight. The night before you make your pancakes, combine: 1 c. For the scaled down pancake recipe, which makes about 15 5-inch pancakes, you will only need 1 cup of start. This just keeps you from having to feed it an increasing amount every day and from ending up with buckets of start. Just add a little extra flour the next time that you feed it.Ībout every 3 days, you will need to discard about 1 cup of the start before you feed. If when you go to feed your start and you find that it has separated and has liquid at the top, it just needs to be fed more. It will last for 3-4 hours and then the start will fall. A little while after you feed it, it should start to bubble up and rise. Mix well until the flour is completely mixed in. Do not put your start in the fridge or it will inhibit its feeding and growth.Įach day, feed the start about ½ c.

Cover lightly, and let stand at room temperature. Whisk until yeast is dissolved and flour is well incorporated. warm whole milk (we have used whole, 2% and skim. Make sure that the container you are using is not metal and has enough room for the start to grow in.Ĭombine 1 C. You’ll need to check on it and feed it daily.īegin the start at least 1 week prior to making the pancakes. The temperature of the room also affects its growth. The more start you have, the more you need to feed it. Some days you may need to feed it more than on other days. So, the feeding process can be a little variable. I will say that in doing this, we have learned that sour dough is not an exact science. We have tweaked the start recipe a bit, but it is basically the same thing. Which means you don’t have to begin your sour dough start until about May 17th. According to Feeding America, an organization that provides food assistance programs to those facing the struggles of hunger across the U.S., nearly 13. What we have found is that you can make sour dough pancakes, that taste pretty dang awesome and incredibly close to the authentic MDB ones with just a one-week-old sour dough start. In an effort to whittle down the recipe, (so that you don’t have to be mixing up your breakfast in 5-gallon buckets) Miranda, Aunt Lisa (Jeff), Aunt Mara and I have been doing test batches of start and pancakes. The recipe we have is obviously for a crowd a bit larger than you would usually have around your breakfast table. I’ve had a few of requests for the recipe for the sourdough pancake start.

Angie feedy