Pancake variation

As an experiment I made sourdough with farina. This was just plain wheat farina I bought in bulk at the natural food store, it did not have the extra wheat germ Mom likes to put in mush. It was a bit soupy last night when I mixed up the farina with water and sourdough but the granules absorbed water overnight and it was thick and sour this morning. Of course the ultimate test of sourdough is sourdough hotcakes so that's what I made. It worked great. The farina gave the pancakes slightly more texture and a nuttier flavor than plain flour does. It's a nice variation although I won't stop making the standard pancakes either.

As a reminder, here's the family pancake recipe. 

Sourdough Hot Cakes

Ingredients:

1 cup thick sourdough          (we use more)

½ cup dry skim milk powder

½ teaspoon salt

2 tablespoons sugar

¼ cup cooking oil

2 eggs, separated

1 teaspoon soda, dissolved in a tablespoon of water

Directions:

        Separate the egg yolks from whites. Beat whites until stiff, but not dry. Mix milk, salt, sugar, oil, egg yolks, and sourdough together in large mixing bowl. Add soda dissolved in water and stir just enough to mix. Gently fold in egg whites. Bake on medium hot griddle (350 degrees).

And here's pictures from the batch this morning.