Monday, August 30, 2010

Ferment Hotcakes

Following on from my last post where I tried my hand at sourdough hotcakes, I wanted to give one of my Dad's recipes a try. So here is my version of Dad's Wholemeal Rolled Oat Hotcakes (ferment) circa 1974.


1 cup meal (not sure what he actually meant, I used 1/2 cornmeal & 1/2 almond meal)

1/2 cup plain flour

1 1/2 cups wholemeal SR flour

2 tbsp wheatgerm (I left that out)

2 tbsp brown sugar
1 tsp salt

2 eggs
Milk (how much Dad?) I used about 1 1/4 cups

1 tsp compressed yeast (I used 1/2 tsp dried yeast)

1/2 cup rolled oats
50g ascorbic acid (Vitamin C) I didn't have any, so not used


Soak rolled oats and ascorbic acid in 1 cup of boiling water for 30 minutes
Mix dry ingredients in a large bowl, make a bay and add beaten eggs, milk and yeast dissolved in 1/4 cup water, then add rolled oats in water.

At this point I mixed the lot together, Dad didn't mention doing that but I'm sure he meant to

Cover with a cloth and stand for 45 minutes

Stir mix again and stand for 10 minutes

Cook on hot plate

All ingredients combined

After 45 minutes resting

The finished product

Dad made a comment on his recipe 'very good' and they were good.
Perhaps a little on the heavy side, next time I will use half wholemeal and half plain flour and the ascorbic acid to see if that lightens the mix.

Hope you have a great day

Cheers Lisa


Rose said...

These look great! I'm putting them on my list of Lisa suggestions, the haloumi salad was lovely.

Lisa said...

So pleased you liked the salad, the hotcakes taste good too.

Anonymous said...

In the book Nourishing Traditions, Sally Fallon talks about soaking overnight in lemon juice,whey or Yoghurt/Kefir. Perhaps the longer soaking may make it lighter.

Lisa said...

Thanks for the tip Anon, when I make them again I'll try longer soaking.