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    Alaskan Sourdough Griddle Cakes


    Source of Recipe


    the web

    List of Ingredients




    Alaskan Sourdough Griddle Cakes

    1 cup prepared sourdough starter from a commercial mix


    1 cup warm water (90 degrees to 100 degrees)


    1 cup unbleached flour


    1 tablespoon sugar


    1/4 teaspoon EACH: salt and baking soda


    1 tablespoon oil or melted butter


    1 egg, lightly beaten


    Butter
    The night before: In a large ceramic or glass bowl, place 1 cup of prepared sourdough starter and 1 cup warm water. Stir to blend. Stir in 1 cup unbleached flour; beat to a smooth batter. Cover bowl with plastic film and set aside in warm place. Let mixture stand until it is bubbly and a clear liquid begins to collect on surface (usually 6 to 12 hours, depending on liveliness of the starter).

    Recipe



    On day of serving: Return 1 cup of the starter mixture to the sourdough-starter storage container. To remaining mixture add sugar, salt, baking soda, oil and egg; stir to combine.

    Preheat a large, lightly buttered or oiled griddle or heavy skillet until droplets of water bounce when dropped into skillet. Pour 2 to 3 tablespoons batter per pancake onto griddle; cook until bubbles on top burst and stay open. Flip with spatula; cook until second side is golden brown. Repeat with remaining batter. Serve with butter and syrup or honey. Makes 24 (3-inch) or 16 (4-inch) pancakes.

    This Gold Rush-era favorite was originally a specialty of one of the hotels in "Hangtown," an 1800s nickname for the California gold country town of Placerville, where frontier criminals were sometimes executed.

 

 

 


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