Thursday, August 27, 2015

Sourdough Starter and Pancakes

Hi there!  Some of you requested my recipe for sourdough pancakes, or called flapjacks by the old miners and cowboy cooks of yore.  Below is a photo of the (I call them flapjacks as I like the old fashioned sound of it) flapjacks that I made at camp recently.  They have a nice sour tang and are delicious with butter and maple syrup.


I suggest that you do some Google research as there are MANY ways to start your own sourdough starter.  Some just use pure water and flour and let the sourdough happen from the air.  I have also used the method of 2 cups of flour (use a mixture of some wheat flour and unbleached white), 1 package of dry yeast and enough warm pure water to make a batter.  Let stand in a warm dry kitchen for 24 hours until you smell a yeasty aroma.  Another good way is ask a friend who has an old starter for a cup of it to add to your fresh batter to make a starter.  I borrowed some from my brother and it's reportedly 150 years old!  This is what it looks like when it's "happy" and ready to use.

NOTE:  It is best to use non-chlorinated water such as spring water distilled water when working with your sourdough starter and pancakes.



SOURDOUGH FLAPJACK RECIPE

(For 2 people, use this recipe.  For 4 people, double it, for 6, triple it.)

Night before - mix 1 cup flour (we recommend 1/4 cup wheat and 3/4 cup white) with enough warm water to make a nice thick batter (like cake mix consistency).

Stir that up good then add 1/2 cup sourdough starter - just fold it in, don't beat it too much.

Next morning, stir together 1/4 cup milk, 1 tsp salt, 1 tsp sugar, 1 beaten egg, 1/6 cup oil, and stir these ingredients into the batter you made the night before.

Then add 1/2 teaspoon baking soda, dissolved in a bit of warm water and add this just before cooking, folding it in, don't beat it too hard.

NOTE:  Never use metal spoons or measuring devices or bowls when using the sourdough. Use wooden spoons for mixing and rubber spatulas for scraping.

Heat griddle to medium hot and spray with PAM a bit - batter will be fairly thin - use ladle and put about 1/2 cup of batter for each flapjack.

(NOTE: YOU WILL HAVE TO EXPERIMENT WITH HOW HOT THE PAN OR GRIDDLE IS AS YOU COOK THEM.  I HAD TO LOWER MINE OR ELSE THEY GOT TOO BROWN TOO FAST.  YOU WANT THEM TO BE GOLDEN BROWN.)

Cook till brown on one side, then flip over and brown the other side.  Serve with butter on top and maple syrup.

=====================

Feed sourdough batter with a batter of about a half cup of warm water and flour.  It will foam up when it's happy.  If you aren't going to use it for a while, put it in the fridge, and when you want to use it, take it out a few days ahead and feed it and keep it warm.

=====================

SOURDOUGH STARTER STORY - FROM ROBERT SHAKLEE - 12/09

We received the start from a good friend of mine, who keeps his working all the time and has personally kept it going for decades.    According to Leon, he got his start from his family that has been handed down from generation to generation through the ages that was used by his ancestors that traveled across the plains into Utah in the mid 1800's.   Based on his information, your start is about 150 years old.

======================

This is my sourdough "bible".  It's full of fun stories and many ideas.  You can probably get a copy on Amazon!



Feel free to ask questions in the comment section and I will try to answer them.  Using sourdough starter makes me feel a connection to the people in the old days who used this for all their bread, rolls, biscuits, pancakes, cakes and more.  
Remember, the sourdough starter is like a pet that needs food, water and dry warm home to thrive.  It's kind of fun!!

I am off to volunteer at Multnomah Falls this afternoon with my younger sister Denise.  ((hugs)), Teresa :-) 

26 comments:

  1. Hi Teresa,
    Thank you for posting the sourdough starter so quickly. I'm starting mine today.
    Enjoy your day back at the Falls.
    Hope you're well rested and ready for Fall to begin. I sure am. Looking forward to cooler weather, no more fires, most green lawns and plants and a crisp chill in the air.
    ((Hugs)) to you and ((pats)) to Buddy

    ReplyDelete
  2. I started some this morning again. Can't wait to make these and Dayle's Honey-Wheat Rolls! I will post my results. Have a wonderful

    ReplyDelete
  3. I love the fun tablecloth and bright, cheery plate. Bet the flapjacks are good, too!

    ReplyDelete
  4. I bet they're delicious, and I love your old sourdough book. And how fantastic to have such an ancient starter. I used to have a fantastic frothy one, but I didn't keep it in the end. Wish I had now. CJ xx

    ReplyDelete
  5. I need starter:)

    They look wonderful..like all your getaway pics.

    ReplyDelete
  6. It has been over 30 years since I last tried to keep a sour dough starter, and now I am wondering if I could concoct one without gluten. I will have to Google Search it :) Thanks for sharing your experience, Teresa. xx

    ReplyDelete
  7. Thanks much for sharing your recipe! I love those pancakes so much...my aunt used to make them for us at my grandma's house during summer vacation in Coeurd'Alene when I was growing up. Now I just indulge at Pig N'Pancake once in a while but really should make a starter of my own. Nothing like sourdough pancakes!

    ReplyDelete
  8. That is truly remarkable to be able to brag that a starter is that old. I mentioned I have a recipe for a sourdough starter, but never kept it but a few months. I also have a recipe for an Amish Friendship Cake. I use to belong to a small card club and one of the gals came in one night with a small starter plus the recipe for all of us. Heavens, guess she was swamped with feeding the thing and it growing way too big for her to handle. I made the cake and it was good. Thanks for sharing your recipe Teresa.
    (((HUGS))) Susanne :)

    ReplyDelete
  9. Lots of good memories of my mom's sourdough 'flap jacks'. I took grains out several years ago with my auto-immune. It would be worth it to be sick to have them again. The smells of Maple syrup and pancakes......

    ReplyDelete
  10. I had that sourdough book for years. Think I got rid of it awhile back. I do sourdough once in awhile. Then there's friendship starter as well. Interesting food that makes me want pancakes right now!!! Pass the maple syrup and butter, please!!

    ReplyDelete
  11. Thank you for sharing I could just eat those delicious looking pancakes. Impressive starter from a bygone era, now that certainly is passing a recipe down the generations. Have a great time at the falls with your sister.

    ReplyDelete
  12. Those flapjacks sure look good. I bet you all enjoyed them. xox

    ReplyDelete
  13. Your pancakes looks SO good Teresa. I used to have a friendship bread starter but it went crazy and my friends all ran away when they would see me with a little bag of starter. :-). How wonderful that this starter is 150 years old. It's amazing to me that it's still alive. Thank you for sharing your secrets.
    Blessings,
    Betsy

    ReplyDelete
  14. Your flapjacks look delicious! We call something totally different flapjacks in England! A sort of oaty biscuit (cookie) crossed with a cake. They are also delicious! xx

    ReplyDelete
  15. Oh Wow!! Love this recipe and goodness gracious the photo is a killer too! Love that you have held on to the tradition of a sour dough starter-you would be an amazing neighbor:)
    xo
    Jemma

    ReplyDelete
  16. My husband was raised on sourdough flapjacks from his grandmother. He is continuously trying to replicate hers and never can get them quite right! he says NEVER use anything but glass bowls or stoneware.. and like you said, wooden spoons and spatula. He has best luck using a cast iron griddle and keep on a low heat so they can cook slowly. They are the BEST cooked in real bacon grease or real butter. The edges get a little crisp and the center is fluffy (though more solid than regular pancakes). He has tried biscuits and bread but no luck so far. It's quite an art cooking with a sourdough starter! I think he has that same cookbook you showed too!

    ReplyDelete
  17. Thought I'd let you know I ordered the recipe book on Amazon tonight. It will arrive sometime between Sept. 4 -Sept. 22!!!! That's a BIG window of time don't you think? :-)
    Blessings,
    Betsy

    ReplyDelete
  18. Yum, Yum and Yum! Hugs,
    Meredith

    ReplyDelete
  19. I just love sourdough. We've had ours about nine years, and it's still going strong. I'm glad you're a sourdough person too. We're special. :)

    ReplyDelete
  20. These look so scrummy - I am now feeling very hungry indeed!!

    Helenxx

    ReplyDelete
  21. They look delicious my dear friend!!! It looks like you are having a fabulous weekend.

    ReplyDelete
  22. How can I wait until tomorrow for my sourdough pancakes?

    My starter is started. Now you made it seem so easy! Thanks. Will report back

    ReplyDelete
  23. Okay Teresa, I made them and they were AWESOME

    ReplyDelete
  24. Oh! Yum! Thank you so much for sharing this Teresa :o)

    ReplyDelete
  25. I love the history of the starter! That is amazing and made me squeal out loud. I had one called Herman a couple of years ago and in the end ended his life. Now I feel a little daft....

    ReplyDelete
  26. Teresa Im making sour dough bread in my machine with last weeks started. I fed it last night! SO FUN

    ReplyDelete

I absolutely love comments and thank you so much for taking time to leave me a note. :-)