2 : c Flour
2 : Tb brandy
1 : c Sugar
1/2 : ts Salt
1/2 : lb Butter or margerine
1 : ts Baking powder
3 : Eggs
2 : To 3lb hrtnng .milk
Powdered : Powdered sugar
1 : md Yellow squash, diced
4 : Shallots, with tops, chopped
1 : qt Water
2 : tb Maple syrup
5 : sl Cucumber (1/2" thick)
1 : tb Salt
1/4 : ts Black pepper
0: In a large bowl combine overnight starter ingredients
1: Cover with waxed paper or a cloth
2: Set in a warm place free from drafts
3: Let stand overnight or for 24 hours
4: Next morning, remove 1/2 cup sourdough starter and add back to original starter
5: In a small bowl, combine sugar, salt and baking powder
6: Stir into remaining sourdough starter mixture
7: Stir in oil
8: Add eggs; beat well
9: In a small bowl, combine baking soda and water
10: Gently fold baking soda mixture into sourdough mixture
11: Do not stir after baking soda has been added
12: Preheat griddle to 400F
13: For each pancake, pour 1/4 to 1/2 cup batter onto hot griddle
14: Cook 1 to 2 minutes on each side or until golden brown
15: Recipe by: Comfy 'n Cozy B&B, Fairbanks, Alaska Posted to EAT-L Digest by Sharon Barbour <sharonb@TRITON
16: MAYFIELD
17: HP
18: COM> on Jan 16, 1998