Instructions: This is an old-time flapjack recipe which was often cooked in a cast iron skillet over an open fire, and makes thin Swedish type cakes with a delicious nutty flavor and aroma. It uses a wheat flour starter, or part wheat flour (wheat flour can be added to any flapjack recipe for good results).

Make a good flapjack batter the night before, using a cup of starter, a couple of cups of flour, and warm water, and set in a warm place until morning. In the morning simply stir up the batter a little (not too much!) while the griddle is heating, add the remainingg ingredients and mix well.

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