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.

Ingredients

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




Method

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

What's for breakfast

I've been wanting to try to make sourdough for some time now, but have been put off by stories of failures etc. Anyway I finally made a quick overnight version the other day, using dried yeast as part of the starter (cheating I know).

I found a recipe for Sourdough Hotcakes at Food Vancouver , here are the results!

Quick sourdough starter


I had wondered if the jar was going to be too small and guess what it was LOL. Thank goodness I secured the cloth over the top.

The batter - its looking at bit stringy


Not sure about the lack of liquid ingredients in this recipe, I had to add about 3/4 cup of milk to get the batter to a mixable consistency. This over mixing resulted in rather tough hotcakes. Think I might send them a quick email and ask if they left out anything :)

The end product - Sourdough Hotcakes


Due to over mixing they were a bit rubbery, but the taste was really nice, definitely a bit of of a sour tang there. Shame I didn't have any maple syrup, just had to settle for butter and honey.

I found a recipe of my Dad's for ferment hotcakes, so I'll give that a try next. Now I wonder what else I can do with sourdough starter...lookout maybe a loaf of bread!

Hope you have a lovely day
Cheers Lisa