Description
This article is from the collection of
recipes from the Sourdough Mailing List, by David Adams with
numerous contributions by others.
713 Aunt Cora's Flapjacks
# From: bndixon@snll-arpagw.llnl.gov (dixon bradford n)
RECIPES FROM
The COMPLETE SOURDOUGH COOKBOOK
BY
DON AND MYRTLE HOLM
The CAXTON PRINTERS, Ltd
Caldwell, Idaho
1972
This is an old-time flapjack recipe which was often cooked in a cast
iron skillet over an open fire, and makes thin Swedish type cakes with
a delicious nutty flavor and aroma. It uses a wheat flour starter, or
part wheat flour (wheat flour can be added to any flapjack recipe for
good results).
Make a good flapjack batter the night before, using a cup of starter,
a couple of cups of flour, and warm water, and set in a warm place until
morning. In the morning simply stir up the batter a little (not too
much!) while the griddle is heating, adding:
1/4 cup dry skim milk 1/3 cup melted shortening
2 tsps. salt 2 eggs, beaten
2 tsps. sugar 1 tsp. baking soda
dissolved in warm water
and added just before spooning
the batter.
Aunt Cora's Flapjacks
1 egg, beaten 1/2 tsp. baking soda
1/2 cup sweet milk 1 tsp. baking powder
1 cup sourdough starter 3/4 tsp. salt
1/4 cup sifted flour (scant) 2 tsps. sugar
Beat egg, add milk and starter. Sift flour and dry ingredients.
Combine the two mixes. Bake on greased griddle. However, don't
combine the two mixes until everything else is ready to serve.
These hotcakes rise quickly and the batter falls if kept waiting.
BD> Use only about 1 or 2 TBS batter per cake. These cakes have a very
good sourdough taste, and are easy to make (no over night batter).
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food, recipe, sourdough, starter, bread, pancake, muffin, bagel, rye
