MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cast-Iron Sourdough Pancakes
 Categories: Breads, Fruits
      Yield: 4 Servings

      1 c  Sourdough starter
      2 c  A-P flour
      2 c  Whole milk
      3 lg Eggs
      1 ts Baking soda
      1 ts Salt
      1 tb Sugar
      1 tb Butter; more to serve
      4    Peeled, sliced pears *
           Maple syrup; to serve

  * You could also use sliced apples, peaches or strawberries, or
    whole blueberries.

  Mix sourdough starter with flour and milk, then let it sit out at
  room temperature, covered with a cloth, overnight and up to
  24 hours. Stir well, and transfer a scant cup of this mixture into
  a plastic container with lid or glass jar to store in the fridge,
  for another batch of pancakes.

  Whisk the eggs, baking soda, salt, and sugar into the rest of the
  fermented flour and milk. The batter will loosen and take on the
  thick, airy liquid texture of a milkshake. If the batter seems a
  little too stiff, add a splash of milk.

  Set the oven @ 450°F/232°C, with a cast-iron skillet inside the
  oven. (You can use a 4" pan for individual pancakes or an 8" pan
  for a larger pancake, which can be cut to share.) When the pan is
  hot, remove it, and swirl in 1 tb butter until melted, then add a
  thin layer of fruit, so that you can still see some parts of the
  bottom of the pan. If using firm fruits like apples or pears, place
  the pan on medium heat on the stovetop, and let the fruit sizzle
  for a minute or two until it has softened on its edges, then add
  batter. If using softer fruits or berries, add the batter right
  away. Add enough batter to totally cover the fruit and make a
  substantial pancake about a half-inch in thickness.

  Return pan to oven for 15 minutes, or until the top of the pancake
  is evenly browned and the edges are crisp. Flip pancake onto a
  plate fruit-side up, and serve hot with another knob of butter on
  top and a generous glug of maple syrup. Repeat with remaining batter.

  Recipe from: Jean Adamson and Angela Johnson Sherry

  Adapted by: Tejal Rao

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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