1/22/72 SOURDOUGH PANCAKES Great served with whipped but-ter and melted jelly or syrup— 1 cup sifted all-purpose flour 2 tablespoons sugar 1½ teaspoons baking powder ½ teaspoon salt ½ teaspoon baking soda 1 beaten egg 1 cup Sourdough Starter ½ cup milk 2 tablespoons cooking oil Combine flour, sugar, baking powder, salt and soda. Combine egg, Sourdough Starter, milk and oil; stir into flour mixture till combined. Using 2 tablespoons batter for each pancake, bake on hot, lightly greased griddle till golden, turning once. Makes about 28 pancakes. SOURDOUGH ENGLISH MUFFINS Bake on a griddle— 1 cup Sourdough Starter ¾ cup buttermilk ¾ to 1 cup sifted all-purpose flour 6 tablespoons yellow cornmeal 1 teaspoon baking soda ¼ teaspoon salt Mix together Sourdough Starter and buttermilk. Combine flour, 4 tablespoons of the cornmeal, soda and salt; add to buttermilk mixture. Stir to combine, using hands if necessary. Turn onto lightly floured surface; knead till smooth, adding more flour if necessary. Roll dough to ⅜-inch thickness. Let rest a few minutes. Using a 3-inch cutter, cut into muffins. Sprinkle sheet of waxed paper with 1 tablespoon of the cornmeal; place muffins atop, and sprinkle with the remaining cornmeal. Cover and let rise till very light, about 45 minutes. Bake on medium-hot, lightly greased griddle about 30 minutes, turning often. Cool. Split; toast and serve with butter or margarine. Makes 12 to 14 muffins.