Yukonsourdoughflapjackspancakes Recipes

YUKON SOURDOUGH FLAPJACKS (PANCAKES)

Steps:

• To proof your starter, feed it with equal amounts of flour and water (start with 1 cup of starter and at least 1 cup each of flour and water); cover and let sit overnight.
• Next morning, measure 2 cups of the proofed starter into a mixing bowl.
• Add egg, oil, sugar, and salt to the starter and mix briefly.
• Add enough flour to attain the desired consistency and mix until lump-free.
• Just before cooking the pancakes, dissolve baking soda in 1 Tbsp of warm water and gently blend into batter (See Note).
• Once baking soda is blended in, do not stir again.
• With a pitcher or ladle, pour 2 to 3-inch rounds on a hot (400 F) griddle.
• Cook 2 to 4 minutes, until bubbles form on surface.
• Turn and cook for an additional 2 minutes; serve hot.
• NOTE: If time permits, omit baking soda and stir 1 cup white flour and 1/2 cup of milk into batter.
• Proof, covered, for 1 hour at 85 degrees F, and then without stirring pour batter onto hot griddle--this will make pancakes extraordinary.

FLAPJACKS

Steps:

• Preheat the oven to 160oc for fan 140oc greaes a swiss roll tin and line with baking paper.
• Place the sugar, butter, golden syrup and honey in a saucepan on a gentle heat stir until melted you should have a dark syrup look at this stage take the pan of the heat.
• Stir in the porridge oats until completey covered tip the mixture in to the prepared tin and level bake for 20-25 minutes until golden and a little darker around the edges.
• Remove from the oven and place on a wire rack after 5 minutes cut in to bars then leave to cool completely remove from the tin break into bars and serve.
• these flapjacks will last 3 days in an air tight tin.

OLD FASHIONED FLAPJACKS

Steps:

• Preheat griddle so that a drop of water beads when dropped on it.
• Combine dry ingredients.
• Combine wet ingredients and beat well. (Do this quickly as the butter will tend to set up when it hits the cold milk).
• Add wet ingredients to dry ingredients.
• Mix but not too much. Batter will be slightly lumpy.
• Drop a couple tablespoons for each pancake onto hot griddle and cook until bubbles appear in batter and bottom is golden brown.
• Serve with real butter and real maple syrup.