Hotcakes vs. Pancakes

Have I primed you enough? Are you itching to start cooking with sourdough? Last week when I cleaned out the frig I startled, yes STARTLED myself with the number of sourdough starts I've been hording. Nine. I wouldn't have believed it myself and just what does that tell you about how I keep track of the inventory in my own frig! Yikes. I decided, since my camera is now a part of my life, to take a photo so I could further educate you. Glass is my preferred storage container. Remember, NEVER use any metal container, stirrer etc. with sourdough. Notice that I even put a plastic baggie between the jar and metal lid. Can't be too careful. Also, notice that some of my older starts have separated and there is a liquid, sometimes dark that rises to the top. Not to fear. Normal. Just stir it in and you're good to go. Don't let some well meaning but ignorant individual toss your treasure out thinking it is spoiled or rotten. Tell them to chill out.

Here is a first time photo of my original booklet of recipes from 1969. Tattered, yellowed, worn with love. Wow, where did 38 years go??? You can read of my indoctrination into sourdough here. Let's start with this first recipe.

SOURDOUGH HOTCAKES

2 c. sourdough

1 or 2 eggs, beaten (I use 1)

4 T. oil or melted shortening (I've cut back to 2 T. canola oil)

2 T. sugar

1 t. each salt, baking soda, baking powder

Beat well and fry on a hot, greased griddle until golden brown. Batter should be of right consistency without adding flour. If necessary to thicken batter add Bisquick or pancake mix.

Makes 10 five inch hotcakes.

This recipe my also be baked in a waffle iron.

I've never added any Bisquick or pancake flour. Forget about it. I just typed it because it is part of the original recipe. Unless you are cooking for 2 maybe 3 small eaters you will need to double this recipe. Heat up your griddle first so when you mix the batter you can put it immediately on the griddle and cook. These will be very, very thin hotcakes (and a thin batter). I use medium/high heat and they cook very quickly. I am a purest with these and only use butter on top. I love syrup but it contradicts the "sour" flavor. Save the syrup for those big, puffy white pancakes that have no flavor and need syrup. Ouch, I'm getting edgy here, sorry. Go to. Enjoy. Return and report.