This recipe has been in my family for generations. My father has had a sourdough starter for as long as I can remember, and he has a special crock for it that he keeps in the cold place.
It’s great idea for sweet dinner with family!
- 2 C all-purpose flour
- 1 pkg. active dry yeast
- 2 glasses not very hot water
In a large pan, combine the flour and yeast. Stir in the water until the dough becomes smooth. Cover pan with waxed paper, and let stand maximum for forty eight hours in a warm place (stirring occasionally). The dough should have risen and formed bubbles, separating. (If it does not do this, mix together another starter and begin the process again). Either process with the instructions below, or store the dough in a crock pot (covered) in the cold place until needed. (If you don’t have a pottery crock pot, use a glass or some plastic container with a lid).
Processing the Hotcakes:
- 1 to 2 C flour
- 1 or 2 eggs
- dash of salt
- 1 tsp. oil
- 1 or 2 TBS sugar
- 1 or 2 tsp. baking powder
Remove the crock pot from the cold place for processing. (It should not stay in the cold place for a period longer than about 2 weeks before processing). However, you can process the sour dough as many times as you want; you don’t want your sour dough level in the crock pot to get too low. You don’t have to make hotcakes each time you process (unless you want to). Remove the crock pot from the fridge at some point in the afternoon and let it sit on the kitchen counter for 3 to 4 hours to let it warm up. Then put the sour dough in a large pan, and add a tablespoon of sugar, mixing well. Then let it sit on the counter again for an additional three hours (or until about eight o’clock at night).
Then add 1 to 2 cups of flour (depending on how much dough you are working with), and then add milk a little at a time and stir. Use a large wooden spoon for stirring. Keep adding milk and stir until the mixture becomes rubbery. (It is very important to stir it thoroughly). Then let the pan sit overnight. It’s best if left in a warm place (you can also warm up the oven and then turn it off, placing the pan of dough in the oven and let it sit there overnight. However, let the oven cool down just a bit before placing the pan inside. In the summer months, it is generally warm enough to just leave out in the kitchen).
The next morning, the dough should have risen and swollen. How much it swells varies. When my father first started making the sour dough, his first attempts had the dough overflowing the top of the pan. But normally, the dough should swell just a small bit, and it shouldn’t change the taste of the sourdough. If you don’t want to make hotcake’s, place the dough back into the crockpot and put it back into the fridge. Otherwise, keep the dough you want to use for hotcake’s, and return the rest to the crockpot.
Place the dough you’ve kept out in a pan, and add 1 or 2 eggs (depending on how much dough you have), a dash of salt, a teaspoon of oil, and 1 or 2 tablespoons of sugar (depending on how sweet you want your hotcake’s). Next, add more milk a little bit at a time (it is important that you add the milk in very small amounts at this stage of the process – maybe a tablespoon at a time. The mixture thins very quickly and can get too thin if you’re not careful). Use a wire whisk while stirring in the milk, making the batter fairly thin. After the batter has the consistency that you desire, add 1 or 2 teaspoons of baking powder and mix thoroughly again. Let it sit for about a half-hour to one hour and stir again before making the hotcakes. The batter should be light and bubbly.