A book on the History and importance of Sour Dough to the development of Alaska was given to me by a friend and generous member of the Forum.
I have adapted a recipe from this book. It makes 12, 8 cm X 3/4 cm Hot Cakes. They are thinner than Crumpets and are best reheated in a dry frying pan. Can be served with lemon juice and sugar or Honey or Golden Syrup.
I cooked these in Crumprt rings but traditionally they are cooked like pikelets with small spoonfulls in a frying pan.
Ingredients.
1 Dessert spoon sugar
2 dessert spoons of oil, coconut oil or melted butter.
1 small egg
1/2 teaspoon salt
2 teaspoons of grated Lemon rind
1/4 cup Coconut
1 cup of active Sour Dough starter.
1/2 teaspoon of Carb soda dissolved in 1 dessert spoon of warm water.
Method
Heat a large heavy based frying pan over low/moderate heat. Oil well with Canola oil.
Place crumpet rings in pan and oil well.
Mix together in a small bowl, sugar, oil, egg, salt lemon rind and coconut.
Measure 1 cup of SD starter into a 4 cup bowl and add the contents of small bowl. Stir well.
Add carb soda and water and mix gently by folding in.
Pour just enough of the mixture into each ring, to cover the base of the ring.
Cook until set on top and lightly brown underneath. Flip and cook other side.
Use all batter. Should get 12.
Reheat in pan.
Can be frozen.
Could replace coconut with ground Almonds or Walnuts
