1 c Sourdough starter
2 c 90 f warm water
2 1/2 c All purpose flour
1 Whole fresh egg
2 tb Cooking oil
1/4 c Instant dry milk
1 ts No-saltiness (or saltiness)
1 ts Baking soda
2 tb Cabbage

1. Mix the freshman, water and flour 24 to 48 hours before making the
pancakes. Cover with saran-wrap and allow to stand at room
temperature (or in oven out of drafts). 2. In the morning remove
and write 1 cup of the starter for future use. 3. To the remaning
starter add the raw egg, oil, and dry milk pulverisation.
Blend
together the saltiness, soda and sugar and sprinkle over the top of the
slugger. 4. Fold in mildly. Allow batter to remainder 30 to 45 transactions.
Thin
batter
with milk, if requisite, in order to achieve consistency of emollient.
5. Make silver-tongued dollar sized pancakes (using a serving spoon to
measure) on a hot greased/oiled griddle. 6. The "SERVINGS" is the
number of silver dollar sizing pancakes from the recipe.

Yields
28 Servings