Courtesy of my father (aka, Uncle Glen) and thanks to Grandpa Sellers, we now have the recipe you've all been waiting for (now we need to get the one for plum syrup): Ingredients: - sourdough start (for instructions on how to get a start going, click here, or steal some from Uncle Glen) - milk - flour (white, wheat, or both) - eggs (3-5) - 1 tsp. salt - 1 tsp. baking powder - 1 tsp. baking soda - 3-6 Tbs. sugar (more sugar=less sour) - about 6 Tbs. cooking oil Instructions (straight from the horse's mouth):
First of all, you have to have a sourdough start which you keep in the fridge in a glass jar…pull out the start and put it in a big glass bowl (not metal), add flour (all white, whole wheat, or half and half) and then gradually mix in milk (with an electric beater) to a texture where you can see some bubbles on the top…then put some wax paper over it, and stick it in your oven. Turn on the oven light, and let it sit over night. The next day the dough should have risen substantially…the wax paper helps keep the dough from developing a tough outer skin. Take out the portion of the dough necessary to replace your sour dough start (you'll need about 4 cups start for this large recipe). Put it in the glass jar again and it goes back to the fridge. Now, add eggs (3-5, depending on batch size), add 1 tsp of salt, baking powder, baking soda, and from 3-6 Tsp of sugar (more sugar = less sour). Also add about 6 Tsp of cooking oil. Mix it up well…you could cook it on a hot griddle now, but I suggest you put it back in the fridge (with a tight lid on it for a couple of days. If you do, the yeast in the start will continue to work its magic and get more tangy. The day you cook it, simply stir it up good, heat the griddle good and hot (do the water test on it…if the water drops sizzle, it’s ready), and ladle it on. More milk for thinner cakes, less for thicker. Good luck.If you have any questions, you can send my Dad an e-mail at: sellersdad@sbcglobal.net or give him a ring.
