Sour Dough Starter Pancakes (no egg, no milk)

   I have to do a quick post to say I've had success using the Sour Dough Starter with pancakes, as an egg replacer.  I was trying to adapt another recipe and it wasn't working.  I scratched it and decided to work with Bisquick.  Bisquick's recipe for pancakes can be adapted easily by substituting a rounded tablespoon of applesauce for each egg.  Then I substitute soy or rice milk for the cow's milk and follow the recipe on the box.  I'm not looking at it right now, but I believe the box says 2 cups Bisquick, 1 cup milk (I use soy or rice milk) and 2 eggs (I used 4 Tbsp applesauce).  This was the best solution I had for when my nephew stays with us, and I can't use eggs or milk.  Newsflash people, most American (and European) baking is based on eggs and milk.  So hard to replace the chemistry and the taste. 
   So if I have a Bisquick recipe, why was I playing with the Sour Dough Starter?  Well, the applesauce works fine, and it's simple.  But the pancakes don't stick together as well without egg.  And I just wanted to get that richness from the starter.  It's the difference between brioche and white sandwich bread from the bag.  Well I threw in all my tricks and it was still fast.  About 5 minutes from start to griddle.  Here it is:

Sour Dough Pancakes
preheat the griddle
1 3/4 cups Bisquick
1/4 tsp Baking Powder
mix these with a wisk and set aside
use another bowl for the wet ingredients
1/4 c starter
1 tsp Canola oil
1 c soy or rice milk
2 Tbsp water
mix the wet ingredients well,
add the wet ingredients to dry and don't over mix
add a little more water if needed (soy and rice milks are 'drier' than cow's milk)

They were so nice.  I have to say if you are looking for nice bread without eggs and milk, a sour dough starter is the wway to go.  I put mine in the fridge when I got the flu, and it is still doing well.  I'll probably take it out and feed it tomorrow.  See my previous posts about Mike's Sour Dough Starter instructions, if you want to try it.