Sourdough buckwheat potato pancakes
On September 27th, 1987, Birkett Mills set a buckwheat pancake world record. A large flat area of stones was super-heated with blow torches over which a huge griddle was placed. When it had heated up, buckwheat pancake batter was poured into the center of the enormous griddle.
To qualify for the pancake record, the Guinness rules stated that the pancake had to be flipped at least once during the cooking process. Birkett Mills had thoroughly analyzed this dilemma and, in response, implemented an innovative solution. After the enormous pancake had cooked for a while another inverted griddle was carefully lowered by crane over the top of the cooking pancake. The crane then carefully hoisted the concert of griddles into the air where they were successfully flipped and lowered back onto the stones. When the pancake had finished cooking it was nearly a foot thick in some places. Ultimately the pancake was cut up and donated to church groups who, in turn, raffled off pieces of the historic pancake.
Sourdough buckwheat potato pancakes
1 1/2 cups of Farmer Ground all-purpose flour
1 cup of Birkett Mills buckwheat flour
2 teaspoons salt
1 teaspoon baking soda
1 Tablespoon baking powder
2 cups active sourdough starter
1 cup milk
8 ounces riced cooked potato
4 beaten eggs
3 Tablespoons sugar or 2 Tablespoons of malt syrup (malt syrup is preferred)
1/2 cup oil