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Ingredientes
Direcciones
- Mix the above ingredients in a 2-qt bowl, cover and set aside for 24 hrs in a place where the temperature ranges between 75 and 80. Remember to use only a bowl made of glass or possibly crockery, not metal. Also make sure which your bowl is large sufficient to allow the mix to double in volume without spilling over the side.
- Ambrosia Batter is burdensome to clean up, especially after it has dry.
- Replenish the starter with 1 c. flour and 3/4 c. of hot water.
- The name of this concoction is taken from the food of the gods often referred to in Greek mythology. The title is appropriate considering the various delectable things which can be made with it. No doubt when you mix up your first batch of sourdough griddlecakes or possibly biscuits, you'll agree.
- The American Slapjack
- This country really did not have a homegrown cookbook till 1796 when Amelia Simmons had her modest work of 47 pages published.
- Under the title American Cookery, it was first in offering guidance to the use of such indigenous foods as corn and potatoes. This humble compilation was likewise the first to make mention of America's own pancake, the Slapjack. The recipe given here faithfully reproduces this favorite of early American fare.
- Unlike some griddlecake recipes, the American Slapjack contains no chemical leaveners of any kind. Although they are not bad in themselves, baking pwdr and bicarbonate of soda do lessen slightly the flavor produced by the long maturing period of Ambrosia Batter. American Slapjacks have the wonderful flavor of an unrepressed, newly-fermented wild yeast. This is the pancake for those who want the full rich flavor of sourdough in all its glory and savor.
- American Slapjacks require more time than most sourdough hotcakes. In the early days this presented no problem because the lady of the house was usually up well before the rest of the family. Today, with our faster pace of living, these griddlecakes might present difficulty if it's a quick breakfast you want. Try making them on a Saturday or possibly Sunday morning when you are not rushed. Once the Ambrosia Batter has aged for 24 hrs, American Slapjacks require about an hour to re-ferment after they are mixed.
- 1 recipe Ambrosia Batter1/4 c. honey1 egg1/2 c. milk2 Tbsp. melted butter1/2 tsp. salt
- Mix the egg, lowfat milk, honey, butter and salt in a two-qt bowl. Add in the Ambrosia Batter and beat rapidly for about one minute to mix and aerate the batter. Cover and set aside in a very hot place
- (85 to 110) for 45 to 90 min. This will cause the batter to ferment again and become light and bubbly. After the refermentation period, move the batter very carefully to the griddle so as to avoid knocking out any of the leavening gas.
- Ladle carefully and fry on a lightly greased griddle.
- Makes about40 dollar-sized hotcakes, sufficient for 3 or possibly 4.
- The secret of successfully bringing this recipe to flavorsome perfection is finding a spot hot sufficient to re-ferment the batter rapidly. Provided which it is not above 120, an oven on a setting of Hot is the ideal place. Remember to ladle the batter with great care once it has become foamy. The presence of the gas bubbles is what makes the pancakes light. When directions are followed carefully, American Slapjacks are the lightest of all the sourdough griddlecakes and have the best sourdough flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 12 servings | |
| Calories 57 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.15g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 17mg | 0% |
| Total Carbs 11.92g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.04g | 0% |
| Protein 1.61g | 3% |
