SOURDOUGH PANCAKES
(like Original Pancake House - '49ers)
Source: Fordham Miller Fare

The recipe didn't call for sourdough starter; instead, it had you start the batter the night before, to give the dough time to rise and ferment. so I figured I'd give it a go. They were all I remembered and more. The batter puffs up beautifully, and once the griddle really gets going, they make wonderfully browned, thin, chewy, slightly gooey cakes. Serve only with pure maple syrup, please...

2 1/2 teaspoons active dry yeast
1/2 cup warm water (105-115 degrees F)
1 1/2 cups warm milk (105-115 degrees F)
3 tbsp unsalted butter, melted
2 cups all purpose flour
3 tbsp sugar
2 large eggs, lightly beaten
1 tsp salt

Whisk together yeast and water. Let stand until the yeast is dissolved, about 5 minutes.

Whisk in milk and melted butter.

In large bowl, whisk together flour and sugar. Pour wet ingredients over dry, and gently whisk them together, mixing just until combined. Cover bowl tightly and set in warm place for 1 hour. Let the mixture increase in volume by at least half and become bubbly.

Uncover and stir the batter down, then cover the bowl again. Let rise overnight at room temperature or in the refrigerator (the batter can be refrigerated for up to 48 hours, but it will become tangier).

WHEN READY TO COOK:
If the batter is refrigerated, let stand at room temperature for 20 minutes before proceeding.

Stir to deflate batter and whisk in eggs and salt.

Preheat griddle.

Spoon 1/4 cup batter onto griddle for each pancake, leaving room for spreading. This is a thin runny batter that forms irregular shaped rounds before it sets, but the pancakes will look fine when you flip them over. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned.

Serve immediately or keep warm in 200 degree oven while you finish cooking the rest. Serve with butter and maple syrup.