SOURDOUGH PANCAKESCLASSIC SOURDOUGHS Makes 12 to 15 pancakes ULTURE real treat, drop 2 apples, RECIPE WITH LIQUID C this recipe. For Chop almost to a purée, Applesauce provides the favor # eeled, cored, and cut up, into your food processor vee substitute the purée for the applesauce 2 cups cold liguid culture 1 tablespoon sugar Leap white flour 1s cup smooth applesauce cup water 2 tablespoons butter, melted 2 1 egg, beatert cpoon salt mixing bowl. n temperature |. == es large Cover lightly with plastic wrap and proof 12 hours at roor cor 6 hours in a proofing box at 85°. 2. Ima small bow), mix together the salt, sugar, applesauce, fold the applesauce mixture into the culture Just before cooking, gent and mix briefly butter, and egg. Preheat a griddle to 400. pour the batter onto the hot griddle, forming With a pitcher or ladle, or until bubbles form on sur- 2+ to 3-inch rounds. Cook 2 to 4 minutes, face. Turn and cook an additional 2 minutes. Serve hot. ~ Tip: If the first pancakes you cook don't rise as much as desired, stir 4 teaspoon baking soda into the batter immediately before cooking.Standen Pane ake Te Mohan 47 tor 4% 7 17 10,15 pane ates Hews nthe rraubanatins A 196 ad snadend pane hunay Sor that vent? ged, When yonite ‘ae thing spee ial en Sounlay rwcrrateg banskchat, ae alist poe neat these parieakes do onp whitte lar Yoomps ye flow % teaspoon walt 2 tablespoons sugar Ztableipons baller, melted Leng, beaten Lonps old bignul altare Yrnpe water (ranlicn the eens ad rin well. Miz the liquid calture with the flour roustane ah A cay Oh the water iva Nate ction, beneh, Cemex ligthy sith plate nay ane yaad V2 berate at reann temperature on b hess ini a nee Siang ae at OS 2 Inn srvvall tera), save tengether the salt, the rervaining, cup water, sugat, nutter, aud egg, Just bebime coming, gently fold this criature inte, the cul- ture and sive brvetly. Uf the batter is too thin, | add an extra tablespoon oF trace 8 white Sherr Vrehieat a pride try MS 4 With « pitcher o7 ladle, peur the batter onto the het griddle, forming, 2. 0's inch seasnds. Conk 2 to 4 mirates, or until bubbles form on the surfare, Turn and Conk an additional 2 risnates, serve her. Tip Moshe first pancakes yors conk donit tive as much as desiced, stir 1h seamen baking sera inte the batter immediately before cooking,yRDOUGHS crassie SO! Makes 12 10 15 pancakes UID CULTURE grcire WITH LIQ one are an adequate substitute for “There are artificial maple flavorings. but m the real thing expecially in Chote pancakes. (2 cups cold liguid culture 2 tablespoons butter, melted ete Ya eup pure maple syrup ee te ben 1s teaspoon salt 1. Mix the liquid culture with the flour and water in a large mixing bowl Gover lightly with plastic wrap and proof 12 hours at room temperature or 6 hours at 85°. ether the salt, butter, maple syrup, and egg. Just 2, Ina small bow), mix tog to the culture and mix briefly. before cooking, gently fold this mixture in 3, Preheat a griddle to 400" .e batter onto the griddle, forming 4, With a pitcher or ladle, pour th or until bubbles form on the 2- to 3-inch rounds. Cook 2 to 4 minutes, surface. Turn and cook an additional 2 minutes. Serve hot. Tips Mt the fist pancakes you cook dorit rise as much as desired, stir 14 teaspoon baking soda into the batter immediately before cooking.Sourdough Pancakes MUNK RECIPE WITH LIQUID CULTURE Makes 12 to 15 pancakes Have the griddle piping hot before pouring on this batter. When a host of bubbles appears, it is time to turn the cakes. The Yukon culture adds charisma! 2 cups cold liguid culture 2 tablespoons sugar 1 cup white flour 2 tablespoons oil up water 1 egg, beaten 14 teaspoon salt 1. Mix the liquid culture with the flour and % cup of the water in a large mixing bowl. Cover lightly with plastic wrap and proof 12 hours at room temperature or 6 hours in a proofing box at 85°. 2. Ina small bowl, mix together the remaining % cup water, salt, sugar, oil, and egg. Just before cooking, gently fold this mixture into the culture and mix briefly. If the batter is too thin, I add an extra tablespoon or more of flour. 3. Preheat a griddle to 400°. 4. With a pitcher or ladle, pour the batter onto the hot griddle, forming 2- to 3-inch rounds, Cook 2 to 4 minutes, or until bubbles form on the sur- face. Turn and cook for an additional 2 minutes. Serve hot. Tip: If the first pancakes you cook don't rise as much as desired, stir ¥: teaspoon baking soda into the batter immediately before cooking.