I can’t think of anything better on a Sunday morning than a hearty homemade breakfast. I often think about how easy it is these days to make breakfast. Want pancakes? Grab a box of Aunt Jemima, or a spray can of Batter Blaster (yes, it exists…it’s labeled organic…and I out of curiosity tried it…hey-it was on sale!) Wretched. Waffles come out of a box. Muffins can be bought from the freezer aisle-and just the yummy tops too (who needs all that fluffy bottom stuff?)
Well, rewind to a time in history when everything was made from scratch by mom. And she did the laundry in a bucket with a washboard and hung it all on the line to dry. And somehow watched her children, cleaned the house, sewed clothes, mended socks, fed the chickens, tended the garden, and on and on…
This is truly a recipe from that time in history. Sourdough flapjacks. Not the big fluffy, cake-y kind of pancake, but rather, a tender, thin, melt in your mouth kind with a slight crispness upon biting into one. The kind of pancake that you want to stack high and top with a big pat of butter and maple syrup.
In my last blog I made the Sourdough Starter . Take this out of the fridge the night before you want to make the flapjacks. Bring to room temperature and measure out 1-1/2 cups into a glass measuring cup or bowl. Add to this:
3 cups flour
1 cup water
Let this sit overnight. It will do quite a bit of rising.
In the morning measure 2 cups from this mixture and return the remaining starter to the fridge in a covered glass container.
Now for the recipe:
makes about 20
2 cups of the starter (see above)
1 Tbsp sugar
1/4 tsp salt
1/2 tsp baking soda
1 Tbsp baking powder
1 cup milk
2 eggs, beaten
1/4 cup oil
3/4 cup blueberries or thin sliced fruit (optional)
Mix all ingredients well with a wire whisk, the batter will be thin. Pour about 1/8 of a cup of batter onto a lightly greased hot griddle (350 degrees). Flip when edges are set and bubbles on the top have burst. Cook for 2-3 minutes longer. Enjoy!