Beginning the night before, mix flour, cornmeal, sugar,
and enough water to make a batter
Add this right into
your starter crock
Next morning the starter should be
fermenting at a low level, so pour out an amount equal
to what you added the night before into a large bowl
Put the remaining starter back in storage and proceed
with the batter
To this add eggs, canned milk, water,
soda, and salt.
Beat hard
If you like thin pancakes-
and western pancakes are generally thin-add water to
make a thin batter
For authentic sour flavor-go easy
on the soda, or leave out the soda altogether
Cook on a
heavy iron griddle, using a little vegetable oil.
If you prefer regular white flour pancakes, leave out the
cornmeal after the original fermentation of sourdough
Use all white flour instead
Or you can use a mixture of
white flour and buckwheat or white flour and farina,
giving different flavors and textures
It is best to make a
thin gruel of the farina if it is used.
