Ambrosia Batter Recipe

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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.

* Per serving · 4 servings · Values may vary.

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