In our back yard we have a great fire pit for cooking or just to build a fire in on cool nights and sit around till the stars make us dreamy.
Oh yeah, and the smores that have been made around this fire...
...with sticky, ooy- gooy gobs of half burnt sugar and chocolate, the night is gar-on-teeed to be happy, laughing memory making into the wee star filled hours.
When the nights are so happy around the camp fire, why not start the day there also.
How 'bout a cowboy breakfast with
Sourdough Flapjacks
How to Make Sourdough Flapjacks
Ingredients & Preparation
You will need | |
| Serves: 20-24, 5 inch cakes Preparation Time: overnight Cooking Time: 25-30 min. |
These are great cakes with a tangy, wonderful flavor that you can only get from sourdough. If you have sourdough starter then you are set to make them, if not start some "starter" and in just a few days you will be ready to cook. ( recipe below) I like to make some batter up and then camp out in the yard with the kids. The next morning we have sourdough flapjacks for our “camp out at home’ breakfast.
Step 1:
In a large bowl mix the sourdough starter, flour and water together. Set this in a warm place and let rest until morning. This allows the “sponge” to develop.
Step2:
The next morning mix in the rest of the ingredients. Now allow this to rest for about 10 to 12 minutes. The mix should become very bubbly.
Step 3:
Time to cook!
Grease an iron skillet. Pour or dip out small amounts onto the skillet and cook, undisturbed till the bubbles that form in the cake are just starting to hold their shape as they pop.
Flip and cook until golden.
Serve with butter and syrup or with gravy.
Ingredients & Preparation
You will need | |
· 4 cups Warm Water · 4 cups All Purpose Four . · 2tbsp Sugar · 2 1/4tsp Yeast |
Step 1:
Make sure your water is warm, between 110 to 115 degrees. This can be checked with an instant read thermometer or try the old fashion way, (after all we are going old school here), and sprinkle a bit on your wrist. If it is hot wait a few minutes, then check again. The water should feel nice and warm but not uncomfortable.
Step 2:
Add sugar into water and stir.
Sprinkle yeast over water then allow to activate. When yeast begins to bubble and grow the yeast is proofed.
Step 3:
In a large bowel add yeast mixture into flour and stir till combined. Do not worry if it is lumpy, the hungry yeast will take care of that as it grows.
Step 4:
Now pour into a clean crock or large jar and cover with a cloth.
Set in a warm place for 3-4 days. Mixture will begin to bubble and grow and the traditional sourdough smell and flavor will begin to develop. At this point the starter is ready to use, but the longer you let it set and feed it on a schedule, the stronger that good flavor will be.
Using and Feeding:
Before using stir well then pour off the desired amount.
For every cup of starter used add back ½ cup flour to ½ cup warm water. This will feed and keep your starter growing and healthy.
When not using the starter for a few weeks feed starter and then cover and store in the refrigerator.
Feed every other week then return to the refrigerator. When ready to use again then bring back to room temperature and feed on a regular schedule for a few days. Often the starter will develop a blackish liquid after sitting for many days unused. This is normal. Pour off and then feed with fresh warm water and flour. Watch closely for bubbling. If starter bubbles after feeding then it is still alive and ready for the next use.
If the starter should ever turn a strange color, orange, red and smell very badly then just throw it out and start more.
