From: dadams@cray.com (David Adams)
Subject: FAQ.recipes  v2.0  (part 9/13)
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 6 Oct 92 13:31:58 CDT



#Subject: Sourdough Recipe Compilation, v2.0



700	SOURDOUGH PANCAKE & WAFFLE RECIPES 


701------------------------------------------------------------------------701 
#  From "Douglas Reindl"  <doug%sel.decnet@macc.wisc.edu>
#  who graduated and isn't at that address anymore.

Here is a sourdough pancake recipe.  If you
like pancakes, you will love sourdough pancakes.
I like them the best with real maple syrup
(my brother makes the syrup).
 
 
		   Doug's Pancakes
 
Goodies:
 
2 1/4  Cups of your favorite proofed sourdough
1 1/2  Cups of flour
1      Tbsp of sugar
1      pinch of salt
1/2    Tsp of baking soda
1      Tbsp of baking powder
3/4    Cup of milk
3      Large eggs
1/4    Cup of melted butter
 
 
Then:
 
1.)  Mix the eggs and milk together thoroughly
 
2.)  Then combine with the dry ingredients
 
3.)  Slowly mix in the butter.
 
4.)  Cook pancakes over a med to med-hi fire
 
5.)  For thicker pancakes decrease milk and increase flour
     For thinner pancakes increase milk and decrease flour
	 (it doesn't take much so be careful)

702------------------------------------------------------------------------702 
# From David Adams  (dadams@cray.com)

			Sourdough Waffles

		(An adaptation of Doug Reindl's pancake recipe.)

	2 1/4  Cups of your favorite proofed sourdough
	2  Cups of flour
	1      Tbsp of sugar
	1      pinch of salt
	1/2    Tsp of baking soda
	1      Tbsp of baking powder
	3/4    Cup of milk
	3      Large eggs
	1/2-3/4    Cup of melted butter


	Then:

	1.)  Mix the eggs and milk together thoroughly

	2.)  Then combine with the dry ingredients

	3.)  Slowly mix in the butter.

	4.)  Laddle onto waffle iron and cook.  Watch carefully.  
		My sense of smell is the biggest indicator that
		they are done.  I can start to smell the oil burn
		slightly.  Then I flip the iron or open it and 
		remove the waffles.


	For a fancier waffle use 4 eggs and seperate the yolk from
	the whites.  If you do not have a copper bowl to whip them
	in then add about 1/4 t cream of tartar.  

	1a.)  Mix milk with dry ingredients
	
	2a.)  Slowly mix in the butter.

	3a.)   Whip the eggs until they will hold a peak and then 
		gently fold the egg white mixture into the batter.

	4a.)  Procede with step 4 above.

703------------------------------------------------------------------------703
#  From: cplma@marlin.jcu.edu.au (Lynn Alford)
Subject: Recipes from the Sourdough Jack cookbook
 
Note:  Sourdough Jack was a place that one could order sourdough
starters from.  My copy of the recipe book dates from 1969 (actually
this is my husbands.  It's all his fault. :-) ).  Anyone in San Francisco
care to find out if Sourdough Jack or Sourdough Jack's Country Kitchen
is still around?
 
To one cup of starter add two cups of water, and two 1/2 cups of flour.
Let sit for 8-12 hours, depending on how warm your kitchen is and how
active your culture is.
 
Pancakes
 
After proofing, remove one cup starter and return it to your sourdough
pot.  To the remaining sourdough add
1 egg
2 tablespoons cooking oil
1/4 c instant dry milk or evaporated milk
 
Beat thoroughly.  Combine in a separate cup:
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar
 
Blend together until smooth.  Sprinkle evenly over the dough and gently
fold the dry ingredients into the dough.  Heat up a griddle until fairly
hot then pour batter by the tablespoon on the griddle.  The pancakes
should cook quickly.
 
Variations
 
Apple Pancakes-grate some tart apples into the batter then cook.
Banana Pancakes-thinly slice or mash banana into the batter then cook.
Crepes- add 1/2 stick butter melted and tablespoon of cognac.
 
Personal note...I have also used this basic batter thinned down just a
little to make Ethopian type cakes.  Serve with several sorts of curry
(all items in the curries should be finely chopped.)  To eat, tear off a
piece of sourdough, use that to pick up the curry of your choice and
eat.  A fun way to eat your meal, if slightly messy!  This idea came to
me because of going to an Ethopian restaurant and realising that the
texture of the bread/pancakes was very much like my sourdough.


704------------------------------------------------------------------------704 
# From: Dave Uebele <daveu@sco.COM>
Sourdough Pancakes (Uebele family recipe)

At Night in large glass or pottery bowl mix -

   1     cup starter
   2 1/2 cups flour
   2     cups milk
Cover and place in warm spot. (oven with pilot/light on, door open)

In the morning remove 1 cup of dough as the new starter.  Store covered
jar of starter in the refrigerator until ready to use again. 
Beat together -

   2 eggs
   2 Tablespoons cooking oil

Add to dough and beat thoroughly.
Combine -

   1 teaspoon salt
   1 teaspoon baking soda
   2 Tablespoons sugar

Blend together the salt, soda, and sugar until smooth, eliminating any lumps
of soda. Sprinkle evenly over top of batter; fold in gently. This will cause
a gentle foaming, rising action. Using a Tablespoon of batter per
pancake, bake on a hot griddle (should hear hiss when batter hits griddle).
The pancakes bake better when only a small amount of batter is used.
For waffles, use more cooking oil.

Temperature is the main variable which affects the consistency and sourness
of the batter. A warmer temperature at night will cause the batter to
have more tang and to be thinner by morning.  Also more liquid can be added
for thinner pancakes.  The cookbook says that the starter should always
be proportional to the amount of flour and milk.  However, I have found that
you can almost double the amount or flour and milk without neding
to increase the amount of starter or soda. Experiment to suit your own taste.

The starter is better if it is used at lease onece every two weeks, but
it will keep indefinitely. Each time I use the starter, I return it to a
clean jar, but I never wash the old jar until I have remembered to save
a new starter.  Once the eggs and other ingredients are added, the dough can
not be used as a starter.


705------------------------------------------------------------------------705
# From: Sharon_Patton@NeXT.COM

[Alaskan Blueberry Pancakes].

Made on the Alagnak River at our fishing lodge for many years 300  
miles SE of Anchorage and ravished by many fishermen and stranded  
weathered in guests.  I got so tired of writing down this recipe,  I  
made copies when I went to Anchorage for supplies. 


1 cup sour dough starter (I made mine from potato water)
2 cups flour
2 cups milk (I used powdered never had fresh available, but fresh ok)
1 tsp salt

mix above in crock or bowl (not stainless steel) cover with  kitchen  
towel or cheescloth, let stand overnight.  In AM when nice and bubbly  
add:

2 tsp baking soda
2 eggs
3-4 tablespoons melted shortening or butter
2 tsp sugar
fresh blueberries (if your lucky enough to have them growing around  
you)

Pour large silver dollar size batter on hot griddle,  cook and turn.   
Serve with lots of syrup and butter and river coffee.  These also  
went great in backpacks for endurance on the trail.  The stronger the  
starter the stronger the pancake. 

706------------------------------------------------------------------------706
# From: monwel@cbnewsk.cb.att.com (douglas.w.monroe)

	Pancakes & Waffles:

	1C starter dough
	1/2C flour
	3/4C milk
	1 egg
	1/4t baking soda
	2t baking powder
	1/2t salt

Mix well and grill as usual.


707------------------------------------------------------------------------707
# From: dadams@cray.com (David Adams)

	This recipe was given to me by a friend:

			SOURDOUGH PANCAKES OR WAFFLES


	1 C flour		1 egg, beaten
	2 T sugar		1 C starter
	1 1/2 t baking powder	1/2 C milk
	1/2 t salt		2 T oil (1/4 C for waffles.)
	1/2 t soda

	Combine dry ingredients.  In another bowl combine egg, 
	starter, milk and oil and stir into flour mixture.  
	Spoon 2 T batter onto lightly greased hot griddle.  
	Makes 2 doz.  Remember to increase oil to 1/4 C for
	waffles.


708------------------------------------------------------------------------708
#  From ??

708a--------- Recipe Extracted from Meal-Master (tm) Database ------------708a
 
     Title: Sourdough Pancakes #1
Categories: Breads     
  Servings:  4

    1/2 c  Active Starter                    1/2 c  Pancake Mix  
      1 ea Large Egg                           1 T  Cooking Oil  
    1/2 c  Milk                              1/2 t  Soda  

  Mix all ingredients well.  Be careful not to over mix.  Small lumps are ok.
  Lightly grease a hot cast iron griddle.  Drop onto griddle with a large
  spoon while the batter is still rising.
 
708b----------------------------------------------------------------------708b
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sourdough Pancakes #2
Categories: Breads     
  Servings:  4

      1 c  Active Starter                      1 ea Large Egg  
      2 T  Cooking Oil                       1/4 c  Instant Or Evaporate Milk  
      1 t  Salt                                1 t  Baking Soda  
      2 T  Sugar                         
 
  Mix ingredients together and let the mixture bubble and foam a minute or
  two, then drop on hot griddle in large spoonfuls.
 
708c----------------------------------------------------------------------708c
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sourdough Pancakes #3
Categories: Breads     
  Servings:  6

      2 c  Active Starter                      2 c  Unbleached Flour  
      1 t  Baking Soda                         2 ea Large Eggs, Well Beaten  
      1 T  Sugar                               1 t  Salt  
      1 x  Bacon Fat (2 - 3 T)           
 
  Mix well and cook on hot griddle.  Note:  This is good recipe for camping.
  Instead of fresh eggs, you can use 1 T Powdered eggs.
 
708d----------------------------------------------------------------------708d
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sourdough Pancakes #4
Categories: Breads     
  Servings:  4

      1 c  Buttermilk Pancake Mix            1/2 c  Active Starter  
    1/2 c  Milk                                1 ea Large Egg  
      1 T  Cooking Oil                       1/2 t  Baking Powder  

  Mix well and let stand a few moments.  Drop by large spoonsful on hot
  griddle.
  NOTE:
  Berries of all kinds can be added to these recipes.
 
708e----------------------------------------------------------------------708e
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sourdough Pancakes #5
Categories: Breads     
  Servings:  6

      3 ea Large Eggs, Well Beaten             1 c  Sweet Milk  
      2 c  Active Starter                  1 3/4 c  Unbleached Flour  
      1 t  Baking Soda                         2 t  Baking Powder  
  1 1/2 t  Salt                              1/4 c  Sugar  

  Beat eggs.  Add milk and starter.  Sift together the flour, soda, baking
  powder, salt, and sugar.  Mix together.  Drop onto hot griddle by large
  spoonsful.
  NOTE:
  If ungreased griddle is used add 1/4 c Melted Fat to the above recipe.
  Bacon fat give a great taste.
 

709------------------------------------------------------------------------709
# From 

Debby Rech
Philips Laboratories
345 Scarborough Road, Rm D259
Briarcliff Manor, NY  10510


			Sourdough Pancakes
	 	  (The Wooden Spoon Bread Book)

The night before, in a large mixing bowl, combine:
		1 cup sourdough starter
		1 cup milk
		1 cup flour

Beat well.  Cover and let stand overnight.  The next morning, sift together
and set aside:
		1 cup flour
		1 tablespoon sugar
		1/2 teaspoon baking soda
		1/2 teasoon salt
		1 teaspoon baking powder

Meanwhile stir into the sponge
		2 eggs
		1/4 cup oil

Stir in the sifted ingredients.  Bake on a greased griddle at 375 degrees
until golden brown.  Turn only once.  Makes 16 medium pancakes.


710------------------------------------------------------------------------710
#From: Life is real? <dixon@spot.Colorado.EDU>

                         Ambrosia Batter

     The name of this concoction is taken from the food of the
gods often referred to in Greek mythology.  The title is
appropriate considering the various delectable things that can be
made with it.  No doubt when you mix up your first batch of
sourdough griddlecakes or biscuits, you'll agree.  Here's how you
make it:

     1 cup starter
     1 cup water              1 1/2 cups white all-purpose flour

     Mix the above ingredients in a 2-quart bowl, cover and
     set aside for 24 hours in a place where the temperature
     ranges between 75 and 80.  Remember to use only a bowl
     made of glass or crockery, not metal.  Also make sure
     that your bowl is large enough to allow the mixture to
     double in volume without spilling over the side. 
     Ambrosia Batter is burdensome to clean up, especially
     after it has dried.

     Replenish the starter with 1 cup flour and 3/4 cup of warm
     water.



                      The American Slapjack

     This country really did not have a homegrown cookbook until
1796 when Amelia Simmons had her modest work of 47 pages published. 
Under the title American Cookery, it was first in offering guidance
to the use of such indigenous foods as corn and potatoes.  This
humble compilation was likewise the first to make mention of
America's own pancake, the Slapjack.  The recipe given here
faithfully reproduces this favorite of early American fare.

     Unlike some griddlecake recipes, the American Slapjack
contains no chemical leaveners of any kind.  Although they are not
bad in themselves, baking powder and bicarbonate of soda do lessen
slightly the flavor produced by the long maturing period of
Ambrosia Batter.  American Slapjacks have the wonderful flavor of
an unrepressed, newly-fermented wild yeast.  This is the pancake
for those who want the full rich flavor of sourdough in all its
glory and savor.

     American Slapjacks require more time than most sourdough
hotcakes.  In the early days this presented no problem because the
lady of the house was usually up well before the rest of the
family.  Today, with our faster pace of living, these griddlecakes
might present difficulty if it's a quick breakfast you want.  Try
making them on a Saturday or Sunday morning when you are not
rushed.  Once the Ambrosia Batter has aged for 24 hours, American
Slapjacks require about an hour to re-ferment after they are mixed.

                                                            

1 recipe Ambrosia Batter                     1/4 cup honey
1 egg                                        1/2 cup milk
2 Tablespoons melted butter                  1/2 teaspoon salt

Mix the egg, milk, honey, butter and salt in a two-quart bowl.  Add
the Ambrosia Batter and beat rapidly for about one minute to mix
and aerate the batter.  Cover and set aside in a very warm place
(85 to 110) for 45 to 90 minutes.  This will cause the batter to
ferment again and become light and bubbly.  After the
refermentation period, move the batter very carefully to the
griddle so as to avoid knocking out any of the leavening gas. 
Ladle carefully and fry on a lightly greased griddle.  Makes about
40 dollar-sized hotcakes, enough for 3 or 4.

     The secret of successfully bringing this recipe to flavorsome
perfection is finding a spot warm enough to re-ferment the batter
rapidly.  Provided that it is not above 120, an oven on a setting
of WARM is the ideal place.  Remember to ladle the batter with
great care once it has become foamy.  The presence of the gas
bubbles is what makes the pancakes light.  When directions are
followed carefully, American Slapjacks are the lightest of all the
sourdough griddlecakes and have the best sourdough flavor.


711------------------------------------------------------------------------711
# From David Adams (dadams@cray.com)

"Dutch Oven Cooking", 2nd ed. John G. Ragsdale, Lone 
	Star Books, Houston, Texas, 1973.  ISBN 0-88415-224-3.

			'49er Pancakes

		1/2 C sourdough culture		1 T sugar
		2 C flour			1 T oil
		1 C milk			1 T baking powder
		2 eggs				butter
		1/2 t salt			maple syrup


	Stir up everything but the syrup & butter.  Can cook on greased
	inverted lid of the oven.


712------------------------------------------------------------------------712
#	From revillot@ux1.cso.uiuc.edu (Judy Tolliver)


Someone recently asked about sourdough cookbooks and asked for a waffle
recipe.  I LOVE 
this cookbook:

Alaska Sourdough
Ruth Allman
ISBN 0-88240-085-1  (pbk)
Available from Alaska Northwest Publishing Co., Box 4-EEE, Anchorage, AK
99509

Here is the waffle recipe from that cookbook.  It's exactly the same for
pancakes.

2 C starter (consistency of thick glue)
2 Tbsp sugar
4 Tbsp oil
1 egg
1/2 tsp salt

Mix these well with wooden spoon.  At this point, add blueberries, if you
want.  In a shot glass, mix a scant tsp of baking soda with a small amount
of water.  Then fold into the batter.  Cook
immediately.

(I always "recharge" my sourdough with a little flour the night before I'm
going to make
pancakes/waffles.)

Enjoy!

					Judy Tolliver





713------------------------------------------------------------------------713
# 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).