You know all about the historical importance of sourdough, how it won the West and all that. I got started with sourdough starter on inspiration from Don Coldsmith, the Spanish Bit saga author from Emporia, after one night he was bragging about all the sourdough cooking he was doing with sourdough started from wild grapes. To get one up on him, I started some sourdough using sandhill plums from Plum Buttes, on the Santa Fe Trail. The main thing I like to make with it is sourdough pancakes.
- 1 cup sourdough starter
- 2 cups flour
- 2 cups buttermilk
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 eggs
- 3 tablespoons oil
- 2 tablespoons sugar
For variety you can slice apples into the batter, or put in some juneberries, or whatever you darn well please. Serve with chokecherry syrup.
- The night before, mix the starter, flour, buttermilk, and salt. Cover the bowel with a towel and let it stand overnight.
- In the morning, first, repay the starter.
- Then add the baking soda, eggs, oil, and sugar.