Ingredients
Eggs
- 15 each eggs
Sourdough Starter
- 3 gal sourdough starter
Dry Ingredients
- 3 cups sugar
- 1/4 cup salt
- 1/2 cup baking powder
- 2 cups powdered milk
- 3 cups oil vegetable
Servings: 4oz
Units:
Instructions
Batter
- Separate whites and whip with 1 cup sugar to soft peaks. Add egg yolks to sourdough starter.
- Add all ingredients to Sourdough Starter and mix thoroughly.
- Fold stiff egg whites gently into sourdough, mix thoroughly and refrigerate until ready to use.
Pancakes
- Heat griddle to 375-400. Ladle 4 oz of batter per pancake. Let brown and flip. Pancakes will be thin and crepe-like.
Recipe Notes
Serve these delicious pancakes with butter and maple syrup. Any leftovers will make a wonderful, healthy snack as a roll-up with a banana and some jam or nut butter!
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