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 @ 450oF/232oC, 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 tablespoon 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
  
  Yield: 4 servings
  
  RECIPE FROM: 
https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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