Ten Grain Sourdough Pancakes [oregon]> The Good Earth

There has been a long tradition which sees the mission of the Church primarily as obedience to a command. It has been customary to speak of 'the missionary mandate.' This way of putting the matter is certainly not without justification, and yet it seems to me that it misses the point. It tends to make mission a burden rather than a joy, to make it part of the law rather than part of the gospel. If one looks at the New Testament evidence one gets another impression. Mission begins with a kind of explosion of joy. The news that the rejected and crucified Jesus is alive is something that cannot possibly be suppressed. It must be told. Who could be silent about such a fact? The mission of the Church in the pages of the New Testament is more like the fallout from a vast explosion, a radioactive fallout which is not lethal but life-giving.

Leslie Newbigin

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Eggs, Grains		Batter, Breakfast, Sourdough, Typed	24	5"pancakes

INGREDIENTS

1/2	c	Hot water
3	T	Honey
2	c	Buttermilk
1	c	Sourdough starter
2	T	Vegetable oil
1		Egg
2 1/2	c	Whole wheat pastry flour+
2	T	Whole wheat pastry flour*
1	c	Sifted cake flour
1/4	c	Ten grain cereal mix
2	T	Cornmeal
5	T	Sunflower seeds
3/4	t	Salt
1 1/2	t	Baking soda
1	T	Baking powder

INSTRUCTIONS

When the Good Earth Restaurant closed in the Clackamas Town Center in
Portland, Oregon the manager, Jerry Woodcock was very nice in sharing
this recipe.  In a large bowl, stir together the hot water and honey.
Add the  buttermilk, sourdough starter, oil and egg; blend thoroughly.
In a medium bowl, blend together the whole wheat pastry flour, cake
flour, ten-grain mix, cornmeal and sunflower seeds. Add all at once  to
the sourdough mixture and mix until blended. Stir in salt, baking  soda
and baking powder.  Meanwhile, heat pancake griddle or skillet until
cold water dropped  on the surface rolls off in droplets. Using a third
cup measure,  ladle the batter onto the hot griddle. Cook pancakes
until bubbles  form on the surface and edges are slightly dry. Turn and
cook one to  two minutes more. Repeat until batter is all used. Serve
hot with  favorite toppings. Makes twenty-four five-inch pancakes.
NOTE: * Whole wheat bread and pastry flour is sold in specialty and
health food stores.  Source: Good Earth Restaurant As published in the
Oregonian FoodDay  Typos by Dorothy Flatman 1998  Posted to MM-Recipes
Digest V4 #2 by "Rfm" <Robert-Miles@usa.net> on  Dec 21, 98

A Message from our Provider:

“Life Has Many Choices. Eternity Has Two.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 62 Calories From Fat: 21 Total Fat: 2.4g Cholesterol: 8.6mg Sodium: 244.1mg Potassium: 57.2mg Carbohydrates: 8.7g Fiber: <1g Sugar: 3.2g Protein: 1.8g