Cap's World Famous
Folks! If you like flapjacks, you are going to love
these sourdough flapjacks! |
I developed this recipe many years ago, mostly for
when I was deep in the woods hunting or fishing. Over
time, this recipe started showing up at the house,
especially when I had friends come to visit for a few
| ||Flapjack batter, 1 hour after mixingnotice all the bubbles!
Do not stir batter down.
The combination of the slightly sour and very light
flapjacks (almost a crepe) and the butter and sweet
syrup, make a dish that is hard to beat! This is an excellent first time recipe for the new
sourdough cook! It's easy to make and tastes great!
You cook these flapjacks, you is gonna be a hero!
Cap's Sourdough Flapjacks
2 cups ACTIVE starter (see sourdough starter
1 cup white flour
1 cup water
1 egg beaten
2 tbsp cooking oil
2 tbsp white sugar
Mix all this stuff up real good.
| ||Sourdough flapjacks ready to eat!
Guess what? They taste better than they look!
Me and East Texas Granny had these varmints for
breakfast! Mighty fine! (Granny was a little piffed!
I made her wait till I took the picture before she
could eat them!)
Lay bowl beside camp fire or warm place80-85
degreeslet sit 1 hour.
The batter will be full of bubblesdo not stir down.
In a hot greased skillet, pour big spoonful of batter
and cook like regular flapjacks.
These will be the best flapjacks you is ever going to
eatno baking powder
tastejust a mild sourdough flavor.
Break out the butter and syrupgive me a shout, I'm
right next door at the next camp site. I'll bring my
own fork and plate!
Note from the Cap! this recipe makes a lot of batter! You may cut
this recipe in half (still use 1 egg) and it will work
fine! Do not put this left over batter
back into your sourdough starter! It now has egg and
oil and sugar in it! Your starter will develop an off
taste if you try to put the leftover batter in it.|
Sourdough starter should have nothing but flour and
water in it.
Note from the Editor! I have never tasted better flapjacks or pancakes than those I made from this recipe. Cap, you da man!|
Copyright 2001 by Phil Mahan
Cooking With Da Cap'n
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