Silver Dollar Sourdough Pancakes
Source: Farmer Journal's Homemade Breads, 1985
Makes 46 (2 1/2-inch) pancakes

These thin, moist pancakes with a tangy flavor are especially popular in the West, where they originated.

1 1/2 c. Sourdough Starter
1/2 c. sifted flour
1/3 c. warm water (105 to 115)
1/4 c. nonfat dry milk
1 egg, beaten
2 tbsp. sugar
2 tbsp. vegetable oil
1/2 tsp. salt
1/4 tsp. baking soda
2 tsp. water

In large glass or stoneware bowl, stir Sourdough Starter, flour, and 1/3 c. warm water until smooth. Cover loosely with plastic wrap and
let stand in warm place (85) overnight.

Add dry milk, beaten egg, sugar, oil, and salt. With wooden spoon, stir just until well blended. (Batter should be slightly lumpy.)

In small cup, stir together baking soda and 2 tsp. water. Gently stir baking soda mixture into batter.

Using about 1 tbsp. batter for each pancake, pour batter onto lightly greased hot griddle. Bake until tops of pancakes are covered with bubbles and edges look dry. Turn and bake until bottoms are golden brown. Serve hot.