Ambrosia batter



1 cup starter

1 cup water

1 1/2 cups white all-purpose flour



Mix above, let set 24 hours







1 recipe Ambrosia Batter 1/4 cup honey

1 egg 1/2 cup milk

2 Tablespoons melted butter 1/2 teaspoon salt



Mix the egg, milk, honey, butter and salt in a two-quart bowl.



Add the Ambrosia Batter and beat rapidly for about one minute to mix and
aerate the batter.



Cover and set aside in a very warm place (85 to 110) for 45 to 90 minutes.
This will cause the batter to ferment again and become light and bubbly.



After the refermentation period, move the batter very carefully to the
griddle so as to avoid knocking out any of the leavening gas. Ladle
carefully and fry on a lightly greased griddle. Makes about 40 dollar-sized
hotcakes, enough for 3 or 4.



The secret of successfully bringing this recipe to flavorsome perfection is
finding a spot warm enough to re-ferment the batter rapidly. Provided that
it is not above 120, an oven on a setting of WARM is the ideal place.
Remember to ladle the batter with great care once it has become foamy. The
presence of the gas bubbles is what makes the pancakes light. When
directions are followed carefully, American Slapjacks are the lightest of
all the sourdough griddlecakes and have the best sourdough flavor.