(first of all, this picture. I enjoyed family camping three times in my childhood, and this picture was taken on our last camping trip. summers were Dad’s busy times, so he rarely was able to take a summer holiday. These three trips were rare and treasured. This picture stirs up so many memories. I met a wonderful friend named Ron who I never saw again. Canoeing. My Dad frying pancakes every morning in olive oil (that might have been slightly rancid). Mom snapped this picture of me lighting matches. I enjoy playing with fire. Dad was probably making pancakes off to the side.)
Oma Pancakes (Thin and Crepe-like)
Whole recipe:
- 3 cups Flour
- 3 teaspoons Salt
- 12 Eggs
- 5 cups Milk
- 4 teaspoons Baking Powder
Half recipe:
- 1.5 cups Flour
- 1.5 teaspoons Salt
- 6 Eggs
- 2.5 cups Milk
- 2 teaspoons Baking Powder
Third recipe:
- 1 cup Flour
- 1 teaspoon Salt
- 4 Eggs
- 1.6 cups Milk
- 1.3 teaspoons Baking Powder
Fry one pancake at a time in hot melted butter until crisp on the edges. I like to use a hot iron fry pan
Top with Butter and Raspberry Jam or Canadian Maple Syrup
Sourdough Starter:
- 1 cup Lukewarm Water
- 1 cup White Flour
- Stir them together with wooden chopsticks and let it sit overnight.
Next day:
- Divide the starter in half
- In a fresh pot stir 1 cup flour and 1 cup water with wooden chopsticks
- Add half of the old starter
- Set aside overnight
To make pancakes with the disposable bit of starter…
- In the old pot stir:
- The remaining half of the starter
- 1 egg per person
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
Fry in hot butter and serve with Maple Syrup or Raspberry Jam