Buttermilk Sourdough Pancakes - cooking recipe

Ingredients

1 cup whole wheat flour, unsifted
1/4 cup fresh milk
1/4 cup oil
1 cup all-purpose flour, unsifted
2 tablespoons honey
1/2 cup sourdough starter, batter, at room temperature
1 teaspoon baking soda
1/2 teaspoon salt
2 cups warm buttermilk (about 110 degrees F)
2 large fresh eggs

Preparation

In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sourdough starter batter, and buttermilk; beat until blended. Cover and let stand at room temperature for about 45 minutes (or cover and refrigerated overnight),.
Beat together the eggs, milk, and oil. Add this to the flour mixture and stir well.
Combine sugar, baking soda, and salt. Stir into batter, then let stand for about 5 minutes.
Get your pancake griddle or fry pan ready to go. I use a non stick spray to coat my pan but you could use melted butter or margarine.
Makes: 2 dozen pancakes, 4 inches in diameter.