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