Yet another pancake

     Not the healthiest breakfast item in the world, since one shouldn't eat too many of these, particularly if eaten in the style that they should be, which is with plenty of butter and large quantities of syrup.
  A nother variation on the recipes already posted in this blog, because why not. I finally had a bit of success in recreating the flavor of a "49er flapjack" that I enjoyed at the Original house of pancakes. I think that this is created using a sourdough batter- which I have not really attempted, since I have little patience for growing, keeping, and feeding a sourdough beast in my home. But this is a reasonable facsimile. Simulacrum. Cake crumb.
     The key in this recipe is to begin it one or two days before cooking. At least a good 24 hours ahead of time.
     Yet another pancake
1/2 tsp yeast, active dry. Or one packet.1.5 cups water, warmish, like body temperature1/2 cup flour, all purpose 1 teaspoon sugar      Combine in a bowl, and whisk together. Allow to sit at room temperature for an hour or two- or if it's not too inconvenient, place bowl above a pan of hot water. Warmth will get the yeast going on it's way.
  After an hour or two of growth, at a cuddly warm temp, add to this:

one recipe Multigrain pancake batter (from a previous post)

1/2 Cup all-purpose flour
1 Cup multigrain cereal- I use "10 grain" cereal from Bob's red mill
1 Tb flax seed meal
~1/4 cup raw nuts--sunflower seeds or almonds work well
1 Cup milk
1 large egg
1 Tb sugar
1/2 tsp of active dry yeast-- OR one package yeast
1/4 tsp of kosher salt,  or more to taste
1/3 tsp of baking soda
1 to 1 1/2 cups water- as needed.
       Then just place in the refrigerator for at least 24 hours before cooking-- 48 is even better.  Cook as you would the multigrain pancakes.       Then just place in the refrigerator for at least 24 hours before cooking-- 48 is even better.  Cook as you would the multigrain pancakes.