Friday, April 22, 2011

Professional Hotcake Maker

You know you're not from 'round here if you say, "Pancakes." Just like when people say, "In-OO-pee-ack" instead of "IN-you-pack."

Hello. My name is Maija and I'm a Professional Hotcake Maker. And lucky for you, I like to share.


So, if you were lucky enough to get some sourdough starter from the Hotcake Feed last weekend, or you're my friend and I just give you some, or you're my family and you FORGOT how to make it...I'm gonna share the recipe with you.

Beware. My hands are the measuring vessels!

Perfect Hotcakes

Sourdough Starter
Water (I use milk instead of water once a month to really "feed" the sourdough)
2 eggs
a handful of sugar
a pinch of salt
a small palmful of baking SODA
*Blueberries, or apples, or banana's or whatever you want to add.


*the DAY before, take your starter out of the fridge and let it sit through the day uncovered.
*the NIGHT before, take that starter and pour it into a non-metal bowl.
*Mix enough flour and water with your starter to equal the same consistancy as your original starter. Fill the bowl about 3/4 of the way up. (I always make more than I need so I can give starter to friends.) Let it sit overnight on the counter, loosely covered with a non-metal cover. *Mix it really well with a wooden spoon right before bed.

ready to mix

*In the morning, mix really well (there may be a liquid on top, just mix it up). You should notice a slightly sour smell. Remove about 1C of the starter and put it into a clean jar. Cover and place in fridge if you're not going to make hotcakes every day.

*Add two eggs,


*A handful of sugar,


*A pinch of salt,


* Mix well.


*Now comes the fun part! Add a palmful of Baking Soda and watch the magic.

It'll Bubble...

bubble up

And bubble more...

bubble more

And get nice and fluffy!

bubble spoon

*If you're adding blueberries, do it now!

(yes, I totally overflowed this little bowl!)

*Place on a HOT skillet (Cast iron works best) greased with bacon grease, or crisco, whatever floats your boat. We use Bacon Grease. Hey, I didn't say it was Good FOR you, I just said, GOOD!


*When you start to notice the sides getting a bit dry and bubbley, then its time to flip.


*Repeat with the rest of the batter.

blue hotcake

Enjoy with some butter and LOG CABIN syrup. Seriously, has to be Log Cabin, or I'll punch you. Sorry, did I write that out loud? OK, use whatever you have but if you don't use Log Cabin, don't complain when it doesn't taste like camp!

P.S. Beware of the random thieves who sneak around and eat your blueberries. They can only be caught by the telltale sign of a Blueberry-Thief!


Yay. Hotcakes.


Matt, Kara, Hunter and Cavan said...

Yum, yum, yum!! Might have to try that starter for the summer camping season.

Bethany said...

Yummy!!! Can I come over to your house for breakfast tomorrow? :) Delicious!

sue said...

there could only be one thing better with regards to your hotcakes.. and that would be real Maine Maple syrup (the season is just ending here)... those sure do look good!!!!!!

Anonymous said...

round here we call those dropscones. hot cakes we don't have. pancakes are the size of the pan they're made in and thin enough to see through. yours look wonderful whatever they're called.