# 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).