Home Forums Hunting & Shooting Hunter's Campfire Pancake Observations

I can't believe you would call them flap jacks - crude.

PS. Does anyone ever put honey on their flapjacks (or hot cakes)?

"State of Vermont" ... Does the state own a Monopoly on its maple syrup?

Enough talk, time to eat!

My wife likes to slather her pancakes with sour cream. Not bad, and not nearly as off putting clamcakes

Dad's way of eating pancakes always intrigued me. He poured a puddle of syrup beside the stack, and scooped-up some of it with his knife blade for each forkful from the stack.

And we always put a pat of butter onto each pancake as we built the stack. On top is for photographs and folks who don't know how to eat pancakes.

One Sunday afternoon in 1959, the husband of a friend brought me (us) a cake for our timber-cruising crew � a sourdough devils-food cake, made with a starter that dated back to the gold rush. It was without compare far and away the most delicious devils-food cake that I've ever eaten.

Like a fool, I never thought to ask Mrs J for her recipe. Like any other 28-year-old, I majored in eagerly convertin' such goodies to inedible lumps. Some day, I may get around to figurin' it out � but by paralyzing my throat, my stroke pretty thoroughly eviscerated the incentive.

I reckon that omitting the yeast and substituting a cup of starter for a cup of the flour would be a good way to begin experimenting.

There is a brand of pancake mix out here (Washington) called Snoqualmie Falls.

Best damn griddle cake I ever had.

Just pulled-up my recipe for devil's-food cake and modified it for a stab at a sourdough version � in case anybody wants to give it a shot.

(Be prepared for disappointing results!)

I like buckwheat pancakes. If I want a lighter pancake I cut the buckwheat mix with a multigrain mix, about 60/40. Butter on each pancake with maple syrup.
For waffles, I melt the butter in with the Vermont maple syrup because it's the only way I can get butter into each of the little waffle squares.

I can't remember if it was Cane Syrup or Sorghum Molasses, but my Grandfather ate Pancakes every day of his life. He used a syrup called "Brrr Rabbit" that came in an old silver metal can. It was a little bit bitter as I remember. Of, course that was over 45 years ago. Any of y'all remember that syrup ? . . .

It was molasses. I remember it and didn't much care for it.

Pass it along, devil's food and sourdough, can't be too bad no matter who's baking it.

Sourdough Devil�s-food Cake (first try � to be developed)

Ingredients

� nonstick spray
� 1 cup boiling water
� 4 oz Dutch-process cocoa
� 10� oz dark brown sugar
� 4 oz all-purpose flour
� 4 oz cake flour
� 1 cup sourdough starter
� � tsp kosher salt
� 1 cup vegetable oil
� 4� oz sour cream, at room temperature
� 2 large whole eggs, at room temperature
� 2 large egg yolks, at room temperature

Set a rack in the middle of the oven and preheat it to 325� F.

Spray a 9x13-inch metal pan with nonstick spray and line it with parchment paper so that the paper hangs over the sides of the pan. Spray the paper with nonstick spray and set the pan aside for now.

Whisk the boiling water and the cocoa powder together in a small bowl and set it aside.

Combine the sugar, the flours, the sourdough starter, and the salt in the bowl of a stand mixer fitted with the paddle attachment.

Stir a cup of flour and a cup of water into your sourdough starter and set it back wherever you keep it.

Whisk the oil, the sour cream, the eggs, and the egg yolks in a large vessel that you can pour this mixture out of.

Add the oil mixture to the cocoa-and-water mixture and slowly whisk it to combine all the ingredients.

With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat it on low speed for another 30 seconds. Stop the mixer and scrape-down the sides of the bowl. Continue to beat the mixture on low speed until the batter is smooth (10�15 seconds).

Pour the batter into the prepared pan and let it set long enough (15�30 minutes) to let the sourdough pervade it.

Bake the batter until the cake springs back when you press it (30�35 minutes).

Cool the cake in the pan on a rack for 30 minutes, then remove the cake from the pan and cool it completely before you frost it (about an hour).

Chocolate Frosting

� 5� oz unsalted butter, at room temperature
� 1 oz mayonnaise
� 3 oz semi-sweet chocolate, melted and cooled slightly
� 8 oz powdered sugar
� pinch kosher salt

Beat the butter and the mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until it�s light and fluffy (3�4 minutes). With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape-down the sides of the bowl as you need to.

Turn the mixer off and add a third of the sugar. Mix this on low to combine it, stopping to scrape-down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color (2�3 minutes).

Use the frosting immediately or store it in an air-tight container at room temperature for up to four hours, or refrigerate it for up to a week. Bring chilled frosting to room temperature before you spread it on the cake.