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----This is an old-time flapjack recipe which was often cooked in a cast
iron skillet over an open fire, and makes thin Swedish type cakes with
a delicious nutty flavor and aroma. It uses a wheat flour starter, or
part wheat flour (wheat flour can be added to any flapjack recipe for
good results).
Make a good flapjack batter the night before, using a cup of starter,
a couple of cups of flour, and warm water, and set in a warm place until
morning. In the morning simply stir up the batter a little (not too
much!) while the griddle is heating, adding:
1/4 cup dry skim milk 1/3 cup melted shortening
2 tsps. salt 2 eggs, beaten
2 tsps. sugar 1 tsp. baking soda
dissolved in warm water
and added just before spooning
the batter.
iron skillet over an open fire, and makes thin Swedish type cakes with
a delicious nutty flavor and aroma. It uses a wheat flour starter, or
part wheat flour (wheat flour can be added to any flapjack recipe for
good results).
Make a good flapjack batter the night before, using a cup of starter,
a couple of cups of flour, and warm water, and set in a warm place until
morning. In the morning simply stir up the batter a little (not too
much!) while the griddle is heating, adding:
1/4 cup dry skim milk 1/3 cup melted shortening
2 tsps. salt 2 eggs, beaten
2 tsps. sugar 1 tsp. baking soda
dissolved in warm water
and added just before spooning
the batter.