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   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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