Ingredients
Sourdough Starter (basic batter)
2 Tbsp. melted shortening
1 tsp. baking soda
1 1/4 c. milk or evaporated milk
1 tsp. salt
2 Tbsp. sugar
1 egg
Method
Sources
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Artisan bread baking with natural fermentation
Comprehensive bread technique — pre-ferments, shaping, baking
Master ratios behind all cooking — doughs, stocks, sauces, custards
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Remove 1 cup starter batter to hold over in refrigerator. To remaining batter, add egg, shortening and milk. Beat well. Combine salt, soda and sugar. Blend into batter. Allow to sit a few minutes, then fry on hot griddle. If necessary, add a bit more flour to make the right consistency.