Sourdough Pancakes

We love breakfast foods at our house and this is one of our favorites.  It does require planning ahead, but it is well worth it.  Growing up, and now,  these are the only pancakes I would eat because they are so light.   I can't stand the Bisquick type pancake because they are so heavy.  So if these sound like your style, give them a try.  They also travel well.  Whenever we go out of town, I make up a mix before hand and take it with us.  The morning of, I add a few ingredients and they are ready to go.  A large griddle is also a staple at our house and it goes with us when we travel.

The night before

5 c. water

2 pkg. yeast ( 4 ½ t.)

1 1/2 c. sorghum

¾ c. tapioca

¾ c. millet

1 ½ t. xanthan

In the morning

4 eggs

1 ½ t. salt

1 ½ t. baking soda

¼ c. oil

¼ c. sugar

Place warm water in large bowl, sprinkle with yeast and let sit.  In another bowl, whisk together flours and xanthan gum.  Whisk in flours to yeast mixture.  Cover and let sit overnight, on the counter.  Add the remaining ingredients in the morning.  Pour on hot griddle.