Zakvaska Oladka (Sourdough Pancakes)

[Olga Drozd]

ZAKVASKA  OLADKA (Sourdough Pancakes)

These are crisp on the outside and moist within---good with syrup, honey, or butter sauteed apple slices and powdered sugar.

1/2 cup Zakvaska (sourdough starter)
1/2 cup warm water (105º to 115º F.)
1/2 cup warm milk
1 1/4 cups flour

1/4 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon sugar
1 egg
3 Tablespoons butter, melted and cooled

Let starter come to room temperature in a large bowl. Blend in the water and milk.  Add flour; stir until most of the lumps are gone.  Cover and let stand at room temperature (75º To 85º F.) or in a barely warm oven, if room is cold, until the next day.

Just before making pancakes, blend in salt, baking soda, and sugar.  In a small bowl beat egg and cooled melted butter; add to sourdough mixture and mix to blend well.

Place greased or seasoned pancake griddle over medium heat until a few drops of water dance on the hot surface. Using a scant 1/4 cup batter for each pancake, pour batter onto the hot griddle.

Cook pancakes on one side until they are puffed, full of bubbles, and dry at edges.  Turn pancakes and cook until second side is golden brown.  Serve at once with butter and syrup.  Makes about 1 dozen 4-inch pancakes, 3 to 4 servings.

ZAKVAKSKA (Sourdough Starter)

1 Tablespoon active dry yeast
1 cup warm water (105º to 115º F.)
1 cup warm nonfat milk (105º to 115º F.)
2 cups all purpose flour

Sprinkle yeast over water in a medium bowl; stir until dissolved.  Mix in warm milk.

Add flour; mix to blend, then beat until smooth.

Transfer mixture to a 2-quart glass, potter, enamel, or stainless steel container.  Cover tightly and let stand at room temperature (74º To 85º F.) until mixture smells sour (24 to 48 hours): stir down frequently or as needed (mixture will be quite active for several hours after it is prepared).

Use starter (stir down before measuring) or refrigerate until ready to use (up to 1 week).  After each use, replenish as directed below.  Use starter at room temperature. Makes about 2 cups.

TO REPLENISH YOUR STARTER: Use equal parts of flour and warm nonfat milk (105º to 115º F.). If, for example, you've used 1 cup of the starter in a recipe, blend in 1 cup each of flour and warm milk.  Then cover the starter and let it stand in a warm place for several hours or overnight until it's again active and bubbly.

Between uses, refrigerate the starter in a tightly covered container.  Bring the starter to room temperature before using it again.  Leaving it out overnight before baking in the morning is usually convenient. If you use the starter regularly--at least every 10 to 14 days--it should last indefinitely.