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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sourdough Hotcakes Recipe

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This recipe for Sourdough Hotcakes is from Pounds/Briggs Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sourdough starter:
½ tsp dry yeast
1½ cups lukewarm water
2 cups flour

Soften yeast in water. Add flour and stir to mix. Put in a glass, ceramic or china container with a loose lid. (Never use a metal container for sourdough starter, and be sure it's plenty big, as the starter expands.) Let set at room temperature for 3 days, stirring once or twice a day. The starter will "work" and will have a definite sour odor. After the starter has soured, it can be stored in the refrigerator until used.
Directions:
Directions:
Sourdough Hotcakes
The night before you plan to make hotcakes, take the starter out of the refrigerator and add to it 2¼ to 3 cups flour and 1½ cups lukewarm water. This amount can vary in order to get the right consistency. (Swend sometimes uses as little as 2 cups flour when his starter is thicker.)

The next morning, dip out enough for the "heel", about ac up of the starter, to save for the next time. This is returned to the refrigerator.

To the rest of the starter, add 2 or 3 tablespoons sugar (to help the hotcakes brown) and 2 teaspoons salt. Beat in 2 eggs. Just before it's time to bake the hotcakes, add ¾ teaspoon baking soda. Stir just enough to mix.

Bake on a skillet or a cast-iron griddle, which has been greased with a bacon rind. (You can use oil, but Swend contends a bacon rind is better.)
Personal Notes:
Personal Notes:
Recipe: Swend Holland

 

 

 

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