Nytimes Cooking Sourdough Pancakes

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Heat a silver dollar pancake pan over medium heat.

Nytimes cooking sourdough pancakes. Add wet ingredients eg sourdough starter milk egg and melted butter to dry ingredients. Cook on the first side until bubbles appear on the surface the edges begin to look dry and the bottoms are golden-brown about 3 minutes. Thoroughly grease 1 baking sheet 18x13 inch or line it with parchment paper.

In a small bowl or mixing cup beat together the eggs and oil or butter. Fold in the corn and scallions. Pour the pancake batter onto the baking sheet in an even layer.

Cover and let rest for 30 minutes in a warm place. When griddle is hot spray it with cooking spray or lightly oil it with a neutral oil. Crack in the eggs and pour in the milk then beat the mixture well to combine.

Let ferment for 8 to 24 hours. Flip and cook for an additional 2 to 3 minutes until golden brown. Place your sourdough starter in a bowl.

When ready to cook. Step 2 In a separate bowl add sugar salt baking soda and water and mix until incorporated. Put a large non-stick frying pan on a medium heat and once hot add ½ tablespoon of oil tilting the pan to cover.

Cook pancakes until bubbles start to appear on the surface and the edges appear dry about 5 minutes. Melt the butter and allow to cool slightly so that it is not hot. Whisk to thoroughly combine.

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