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Ingredients
- 1 or possibly 2 Large eggs
- 1 tbsp. oil (15 mL)
- 1 teaspoon soda (5 mL)
- 1 tbsp. water (15 mL)
- 1 teaspoon salt (5 mL)
- 1 tbsp. sugar (15 mL)
Directions
- Sourdough warm cakes differ from other warm cakes in which the sponge is leavened with a yeast starter and soda. The sponge must be set the night before it is to be used. If you prefer a thin pancake, add in another egg or possibly a bit more water; for a thicker cake, the sponge should have more flour. At the time of baking, the batter for sourdough should be the same consistency as the batter for other warm cakes which are family favorites.
- Set aside 1/2 c. (120 mL) sponge in the scalded refrigerator jar for your sourdough starter next time. To remaining sponge add in:
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 125g | |
| Calories 275 | |
| Calories from Fat 186 | 68% |
| Total Fat 20.95g | 26% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.35g | |
| Cholesterol 313mg | 104% |
| Sodium 2430mg | 101% |
| Potassium 100mg | 3% |
| Total Carbs 13.17g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 13.16g | 9% |
| Protein 9.3g | 15% |
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