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Folks were cooking live and sharing a cowboy breakfast favorite sourdough pancakes. We're using an easy recipe and a quick sourdough starter. Get the printable recipe here: https://kentrollins.com/sourdough-pancakes/
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this glorious Sunday. We are so glad that y'all took time out of y'all's day to join us. And hey, we talking about
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something that's I have made a lot of in my life on ranches and that is quick and easy sourdough pancakes. But we going to
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give everybody time to jump on just do a little visiting here. Make sure now before you even get started, go ahead
0:20
and give us a thumbs up. And I've had some people comment on YouTube already from this last week said, "Hey, I was
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subscribed and then I'm not subscribed." So make sure you are. I don't know what happens but sometimes this gets kicked
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off. Oh, we are so fortunate tonight we are joined by the best looking part production came on.
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Yes. Um is good. I I am so glad to today because if
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anybody joined in on our last live please let me know if you were here. It was a couple weeks ago. Yeah.
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Um I had technical problems and I couldn't get the camera shifted. So we were all in vertical and now we are in I
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think we're in horizontal. Yeah, it says horizontal here. It looks good to me. But we thank y'all so much for reaching
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out. We've had so many people that wanted to know how we were out here. Uh, North Riodosa.
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Yeah. So, I'm sure a lot of you guys have seen on the news. Um, of course, Texas got
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hammered. Uh, shortly after that, uh, Riodoso got a really good rain. And the
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problem with us is, of course, last year we had the fire and so now there's nothing holding the water. And so
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typical, we're in monsoon season. It's usually not that big of a deal. It hasn't been too bad of a deal. They've
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figured out the flood routes, so everything's fine. It's usually in the afternoon, 30 minutes, 45 minutes, it's
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cleared out. It's fine. However, this last week was not that way. It got a bad It got a bad one.
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Yeah, we got they got about three inches in about 90 minutes up there on the burn scar. And um it was such a tragedy uh to
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see what happened uh lost three lives I think during that. And uh so be sure
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you keep all the flood victims in your prayers, the ones in Texas and here also uh because Texas had some more flooding
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again today. Uh so just lift them up in prayer. Uh it would mean a lot to those folks and uh
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we're we're up higher. We're to the north so we weren't affected at all. We're good. But it's it's been a great
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day. Uh it has we're uh getting ready to do some cooking at different places and
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we loaded the wagon today in the trailer. We loaded the wagon. I will post a short
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video on us loan loading the wagon getting ready. Yeah. Wagon loaded pretty fast today,
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too, didn't it? Yeah. I'll show you once we get cooking. It'll be be interesting. If you guys are just joining us, Ken is uh is going to
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show you how to make a quick and easy sourdough starter. If you are in the sourdough community, you know sourdough
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can be a little bit of a pain at times. This one you've developed. I don't know how long ago did you develop this
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sourdough starter? Years ago, probably. So, this starter is ready in overnight.
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Yeah. 12 12 hours. You can we ideally say let it set up to 24 if you like more of that soury taste.
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Um, but this is super easy because we can't be messing when we're on a ranch. We can't be messing with sourdough and
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babysitting it. So, this is ready in 12 hours. You can make biscuits, pancakes, pies. We battered meat in it. It's good.
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But it is it is a thing that stayed on the chuck wagon when old cookie was going
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down the trail forever anyway. But it's something that we still use a lot today. Um, you know, we make sourdough pancakes
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like we're going to do tonight, but sourdough biscuits, cinnamon rolls. It makes great pie crust for a pie.
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Yes. But, uh, you can, like she said, if you'll dip meat in it, fly it first and then dip it back in there. It gives a
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great crust on meat, but it makes a great pizza crust, too. So, there there's a lot of uses for sourdough. And
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the the way we make it, don't be afraid of it because I've seen so many people and talked to them and they talk about
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sourdough and they say, "Well, I had one started for so long and then, you know, I forgot to feed it or I didn't walk it
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around the house at night and sing it a song." So, uh, this one isn't this way. You can use it one day, three days, five
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days, and then pour it out. Start over. So, I'm going to I'm gonna quit. I'm gonna go work the camera so it can be
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live. Somebody said that your mic is low, so I'm going to switch it out. All right. Um, the setting may be different on
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that. I don't usually mic up, so So, everything good now? I hope. Reckon
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so if somebody comment, are we good on volume? Are we good on viewing? Yeah.
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Audio, everything. before I go to the camera because we have not done lives in
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a minute. Yeah, last a couple weeks ago was our first live in a long time. Um, so and of
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course YouTube changes all the technicalities all the time. So, oh, everybody's saying much better. Okay. All right. So, we're good to go. We are.
4:54
So, I'm going to go. There's going to be a bobble while I grab the camera off the tripod and then we'll get to
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All right. I'm gonna give her time to get everything set up just right. But we're going to talk about really some of
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the history of sourdough that I use anyway and what what a role it played for old cookie, you know, going down the
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trail. Now, sure, sourdough is one of them things that it doesn't typically
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have yeast in it. Now, that is traditional sourdough, but how does it
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grow then? All the spores and everything that just comes from the atmosphere.
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That's why sourdough bread tastes different in San Francisco and it'll taste different in North Carolina. So,
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hang on. Something has got a hold of me here. But this one is not that away.
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This is what I call a quick set starter. It's really easy to put together. I'm going to walk you through it here in just a minute. But folks, you got to
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remember, don't be afraid to make you some sourdough. You can put some on tonight, right after this video, and you
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can make sourdough pancakes in the morning. You'll be oh, everybody gonna love you. But let's let's talk about
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putting this sourdough starter together. We get our bowl out here. Let me find the starter. And people was asking me
6:07
last week, we needed a picture of the big. So, let me go in close with that. I I do miss that fell every day. Uh I
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see him in something that me and him might have done or wish we could have been doing. So, he's out there. There's
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also a rock up on the mountain not too far from the house. And when we first
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moved in here after we lost the house in the fire and I looked up there and I told Shen, I said, "We're in good
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shape." I said, "There's a beagle rock up there. He keeps eye on us every day." So every day when I come out, I look up
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there at that rock and I said, "Morning big. How you doing, Shen? I want you to look in here. There is some magic
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happening. We have a live creation there. Things are going. They are.
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And there's just something about the way sourdough starter smells to me. It's one of the best things in the world. But I'm
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going to cover this one up. I wanted you just to look and see what was happening cuz we put this one on earlier. So,
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somebody asked, "Did you win your belt buckle?" Did I win my belt buckle? Yeah. 1984,
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MLAN, Texas. It was the 66th year they had had the rodeo. Draw a bull. Hadn't
7:17
been roing about three years. And it rained about 5 and a half inches in that arena. And there was one dryer spot
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right there in the corner. So they backed him up all the way to the end. It was a good day. But I sort of made a
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mistake that night after it was over. I took the belt buckle when they give it to me and I give it to my oldest son,
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Jason. I said, "Here, you hold this for me." And that lady said, "We're just going to let you have it." It took me about 31 years to get it back from him.
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But we did get her done. So let me get what we need here for starter,
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which is some warm water. Do you have to put sourdough in a croc?
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Yes. Sourdough needs to be in a croc. And I'll tell you a funny story quickly
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about that. And I was telling people this at this festival. I said, "Make sure you put it in a croc jar. Puts you
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a towel or something on it that it can breathe with." And there was a lady walked up to me afterwards and she said,
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"I sell Tupperware. I'm just going to put mine in Tupperware." I said, "You could, ma'am, but I said don't put that
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lid on there." Oh, she said them libs, you can snap them down there tight, won't nothing spill. I said, ma'am, do
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not put the lid on it. I said, cuz you're going to wake up about 2:00 in the morning thinking you heard a shotgun blast and you're going to run down there
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at the kitchen and you're going to be looking around and some of that sourdough starter is going to drip off the ceiling where it hits you in the
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face because there's a lot of pressure here, folks, that's going to get to going. So, we need four cups of warm
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water. It's I've measured it. Oh, Shannon's already measured. Thank
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you so much, sweetheart. I appreciate that. A package of dry yeast.
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Now, people used to ask me this a long time ago when I used to buy my yeast in what is called a cake when I was cooking
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on so many ranches. Be like this two-lb bag. How did I store it? Well, I'd take me
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some out, put it in a mason jar, put it in the wagon. Rest of it went in the freezer. And then I had a lady tell me
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one time, "When you put it in the freezer, you just killed that yeast." So, hey, whatever y'all think, let us
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know. Give this a stirring. [Music]
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And I'll tell you from Shan's expertise of making bread, and she is a great
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bread maker. She is. Do not put hot water in here
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cuz hot water will kill yeast. Warm water is just fine. Now, we're going to put about 1/3 of a cup.
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Five tablespoons, which is five tablespoons. I I'm going to give it just a little
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more cuz this is a first time batch coming out of here tonight. So, we're through with that one.
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And if y'all got this cookbook,
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a tasty cowboy, the very first one, this recipe is in there. You'll be good to go. So, we're going to give it one more
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stir since the sugar's in there.
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Why does yeast and sugar go in together? I think people are confused. So, you said don't store yeast in the freezer.
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I'm asking you means sourdough. No, yeast. I'm asking. Everybody's saying it's fine. Okay. I just want to make sure cuz
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that's where I kept mine forever and ever. So, we have sugar, we have water,
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we have yeast. Now, what is next? Well, if I only knew, and that'd be flour.
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Now, you can let that sit there if you want to before you ever start and proof that yeast. Now, I know all you bread
10:50
makers know what that is, but you'll just get seeing that bubbling around because always look at the date on these
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little packages, and most of the time they'll tell you this one is good to 2077. So, make sure you look at them.
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That way, you don't get caught by surprise. Get the water out of this.
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I don't even know how much flour goes in here. It's been so long since I made this. So, four cups of flour.
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Now, normally I would make this right in the croc jar. That way, I wouldn't have to be pouring
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it in something else. That is three. We've got somebody from Ireland watching. Well, thank you so much. This is four.
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We're going to give it another stir. Try to get everything blended well.
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And if you think it's a little thick, and I do, we're going to add a little more water. That's all we're going to
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add tonight, though. What's the consistency? Well, really, you're looking for a a
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thick pancake batter is what I'd say. But if we just had this sitting here and
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people was asking, "How is this ever going to become sourdough starter?" Because there's no souring agent in
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there. No, nothing to really go with the sugar and yeast that's going to break down and make this have that sour taste.
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How many of y'all know how to make vodka? I don't, but I do know that they made
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vodka a lot of the times and it's got a potato in it because this potato will sit in there. the starch that it gives
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away to the yeast to the sugar, you get that souring effect. Now, a russet is
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all you're going to use. Don't use anything else. When I was little and my grandmother and my mother had some
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sourdough starter, they would boil potato water and use that. And I know
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people that have used potato flakes, but me, I just use a russet potato. Now, on
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a ranch, we'll make this before we go in. It'll probably have sit a day. Now,
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I may use it three, four, five days in a row, but as you use this, the weaker it
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becomes. And when you take something out, you got to put something back. And that's usually flour and sugar. But if I
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use it more than 3 days, I'm going to add a little more yeast to it to make sure that it's still active. The potato
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will eventually dissolve cuz I kept some on the wagon one time in the Palader Canyon for two weeks just to see what
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happened. The potato finally got eat up. I dipped it out of there, put me another back in there, used it for another week.
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But don't be afraid to think, "Oh, I've got to use this every day. I've got to make sure that I keep it going." Folks,
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all I tell you to do if you're going to keep this in a croc jar, make sure it's covered all the time, but make sure you
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stir it at least once to twice a day. Let me find something to quarter this up with.
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And right straight in it goes. That's a big old tater. Yes, it is. We're going to give this one
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to the bear. He'll like it. So, if you was in your
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croc jar, you just make sure that all that was covered good with that potato. You would set it aside. Cover it. And
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folks, in about six to eight hours, you'll begin to smell it. Go over there
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and you take a little peek and you get to see it just bubbling. You have created a live pet that you have in your
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kitchen now. But it's got so many uses and so many benefits. So, let me set
14:30
this aside cuz we, like I say, we made one earlier. We did. And guys, we can see
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Is it thicker now? Yeah. I mean, it's it's just about right. Really? We do have this all on our website, the
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full recipe, all the tips, so you can refer back to that as well. Yeah.
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And this is a for people who are asking, this is not a traditional starter. This is a quick set starter.
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This is something that I come up with a long time ago because I didn't want to have to wait. I didn't want to have to
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feed it every day. Sort of like a bottle calf. I got tired attending to it. So, let me get rid of these tater peelings.
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I ain't going to give them to the bear. I see you. Hi, Lou.
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Now then, we call these all night sourdough pancakes, but really they're
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not all night. The only thing that said all night was the starter. But you can tell people you've been up all night
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slaving on these pancakes. Make them think that, hey, you stayed up for them. They're special people. So, we're going
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to get started with it. Let's see that bubble again. Yes. So, how long did this This only said
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about 10 hours. Yeah, about 10 hours it always has had. And we're going to stir it down right off the bat. Now, you can
15:45
see when you dip in there, look at there. That is goodness right there. Just keep stirring. It will thin a
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little. I do get a lot of people asking too, the
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start, this starter typically will only bubble up when you first make it. Yeah.
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And after that, it's still okay to use, but it won't bubble up. Now, if you let it set two or three days and you add
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just you like a half a package of yeast back to it, you will get that bubbling effect again. But when we use it all the
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time, hey, three or four days, I'll pour it out and start a new batch. Somebody was asking where Major was.
16:23
Mage is over here protecting. Hi, Mage. He likes a pancake. He does. So, we got
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that stirred up. If I can find that there measuring cup that I had
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two cups of sourdough starter. Now, if I was at the wagon and I had all the modern conveniences that the wagon had,
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I would dip this in water first. That way, it's going to come out of there a
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whole lot easier. So, we're going to put two cups in there. There's one.
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And you can see that's pretty thick, but still it's pourable.
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And there is two. So,
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let's talk about recharging that starter before we go any further. Now, usually when I make sourdough
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biscuits, it calls for three cups of sourdough starter. To recharge, I'd put a cup and a half of
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warm water back in there, a tablespoon and a half of sugar, and a cup and a half of flour. Stir it back up. Set it
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aside. It's ready to go. I can remember when we was at Silver Dollar City, I
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would make probably close to 250 to 300 biscuits of a morning all coming out of
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two croc jars. So, we got our starter situated. Somebody wants to What does it smell
17:43
like? Smells like heaven to me. Reminds me of my grandmother and my mother's kitchen
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when you would go in there. You just know that that aroma you get from fresh baked bread. To me, there's just nothing
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better. And I always know when Shan is making bread, come home there and things
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are smelling good in the kitchen. They are see if I can just go ahead and get it all over there, Shan. Then I won't
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have to come back. But this recipe is really simple,
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really easy to follow along. And two tablespoons of vegetable oil. Now, I
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have been in a tight before and used two tablespoons of butter, but one time in
18:29
the Paladura Canyon in the winter, I used two tablespoons of bacon grease, and I really like that one. So, we're
18:35
going to add two tablespoons. I would say that's right on the money or awful close.
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And to that, I'm going to have to look at the recipe, Shen. Two tablespoons of sugar, which is exactly that much right
18:49
there with one pinch to go with it. And we'll get rid of that one.
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Two little teaspoons of baking soda.
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If I can get all of this out of there. For people who join late, what are you making? I'm making all night easy sourdough
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pancakes. Easiest thing in the world. To that, we're going to add a little vanilla.
19:19
And if you want to change this up a little, you can add any flavoring you want in
19:25
there. Rum like you would put in a rum cake. You can add you some cinnamon to it now.
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Allspice, nutmeg, anything like that. So Scoop says they like how you measure.
19:40
Well, when we made this cookbook, A Taste of Cowboy,
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all these recipes, which in all cookbooks that we have, have been cooked on ranches. But when we made this, and
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this one was a little trouble for me, cuz Shannon's first words were, "We can't tell people that it's a pinch, a
19:58
dab, or about that much. You're going to have to go back through there and give me all these measurements." So, we could
20:05
look at that and think, "Hey, it needs something else." And that something else is flour. Let me get a rag.
20:15
And if you're cooking pancakes, the best thing to cook them in is a cast iron skillet or a good cast iron griddle
20:22
of some type. So get one a little preheated there on the stove.
20:28
Me get some of this starter out of there so the flour will actually come out.
20:34
Now, this is one of them deals to where you have to go by
20:40
really consistency. Calls for a half a cup to 34 cup of flour. Now, we going to start on the
20:46
light side since we don't have any water out here unless we have to fire up the hose. But y'all all know what pancake
20:54
batter is supposed to look like. And we're getting really close. We are.
20:59
What's the difference between pancakes and flapjacks? Pancakes and flapjacks. Well, to me, pancakes started
21:09
homesteads, cabins, stuff like this. Old settlers always heard that flapjacks
21:14
come from logging camps. Now, people will I'm sure somebody can answer that
21:20
question. It's like a waffle in a pancake. What's the difference when
21:25
we're making a pancake and we cook it over here or we pour it in one of them old griddle irons and cook it like that?
21:32
Is it a pancake anymore? No, it's a waffle. So, you just have to be your own judge of that. One thing we forgot to
21:39
have is a little pinch of salt. Don't take much, but about that much.
21:45
And I'd say we might be just on a tad on the thick
21:50
side. Shen, can you tell them something while
21:57
I get a little water out of this faucet? Huh? Talk to him. I got to have a little water.
22:02
Oh, as I mentioned, if you guys are jumping on late, can't
22:08
this video will be available up on our channel so you can go back and watch it. And then also this recipe and additional
22:16
tips on the sourdough starter and the pancakes you can watch or you can get on our website just kroins.com. And
22:22
everybody keeps reminding us, yes, please hit the like button. That really helps our channel. Something super easy.
22:29
Make sure you subscribe and share the videos on every platform you got with your neighbors. But you got to share the
22:35
food, too. Let me turn the spot off.
22:42
So, I think we're going to thin this a little. Shan is usually my pancake maker when we're on a ranch, so I'm gonna ask
22:48
her expert advice. Don't you think it needs to be thin, Shan? Just a tad. Um,
22:53
yeah. I don't like to go too thin. I think that's just fine.
23:00
Someone says flapjacks have cornmeal in them. Oh, all right. So, I am glad to know
23:06
that. I do love about any kind of pancake, flap, jack, waffle.
23:13
Now, done this on a ranch one time because it was a young, this guy had his grandkids
23:20
in camp. He was part owner in the ranch and I heard one of them say, "We was having pancakes and he said, "Boy,
23:26
grandpa, I wish we had chocolate chip pancakes." Well, I carry candy with me
23:32
when I'm on a ranch because sometimes I need a little quick pickme up. I didn't have any of them chocolate chips, but I
23:38
just went to peeling the chocolate off of Hershey's Kisses and just dropping them in there. That little kid was proud
23:45
as punch he was. He said it's better than IHOP. So, I think we're awful close, Shen. We're going to quit right
23:51
there. We're going to move over here in just a second. Greases up a spot with
23:58
some butter and we're going to go to cooking pancakes. Now, I would, if I was on a the wagon, I
24:06
would just pour this in a pitcher. Then I could just pour them out whatever size I want them. And you can make your
24:11
pancakes whatever size you want them. So, y'all follow me over here. I'm going to get it all over here.
24:17
Um, yes, ma'am. Can I also ask why do you want to tell
24:22
everybody why you're wearing your Crocs today to cook, which you don't ever do? Well, guy told me one time real chefs
24:28
wear Crocs. And I told him I wasn't a chef. But the reason I got Crocs on today, folks, is we were loading the
24:35
wagon today. And the trailer's on a little bit of a slope.
24:41
So when we got it over there, I told Shan, I said, "Bring the side to side up here. We're going to put that winch cable on that back axle to where it
24:49
don't run over me at the front of that trailer." Well, things was going smooth as butter
24:54
they was. And there's about this much room on each side of that trailer from where the wagon is.
25:00
And as it was going in there, the cable come undone. And we had like a runaway
25:05
wagon. And it's going pretty fast. And it's coming in, let me see, 18 foot.
25:11
It's going to be exactly where I'm at. I don't even think it was that far. And I said, "God, make me thinner than I
25:17
am cuz I'm f to get run over." Well, I knew it was coming. I didn't want to
25:22
catch it in the ribs. and I didn't want to catch it in a kneecap. So, I hugged the wall best I could, tried to find the
25:30
brake and it run over the toes
25:35
and uh I couldn't get out and the door the escape door on that side was locked
25:42
and I couldn't reach it to get the handle and Sharon had to go to pickup to get the keys and she said, "Are you hurt
25:47
bad?" I said, "I really don't know, but something's hurting a lot." uh matched the calf of my leg up there good where
25:53
that hub hits side of that trailer. But that old big toe is like this wide now
25:59
and the nails just sort of flipping back and forth and um but hey, we're going to
26:06
cook anyway. So the toe the toe is definitely broken, but you're hobbling along. Oh yes. I mean I got my Crocs on. Uh
26:13
oh, somebody said you were limping as well. They could tell. Yeah. Ain't going to be too much dancing tonight, folks. I can promise you that.
26:19
So, let me get over here to the Blackstone. And I have just got it on low heat
26:25
because you can burn a pancake pretty quick if you ain't paying attention. Now, we're going to get the tools that
26:32
we need to make this process happen, which is some butter.
26:38
This here, butter right here, this spray. I'm going to give you a tip here in a minute that'll save your pancake cooking life. We're going to get our
26:45
plate over here because things are going to happen pretty quick.
26:52
Going to set this right here for right now. Make sure I got everybody present
26:57
and accounted for. I got you a little fourth of a cup. Oh, you did? Hang on. I got to get a rag. And uh
27:08
but let me know. Do y'all put something in y'all's pancakes? I mean, shenan covers her a lot of time with fruit,
27:15
everything like that, but do you put chocolate chips in there? Do you put uh pecans? I I do like a pecan in there.
27:22
Butter and a knife, Shen. So, we're going to take Not that knife. Let's just use this right here cuz we're
27:31
going to get about that much. I've got spray butter. You want You want real butter? I want real butter for right here.
27:39
I've just got two zones on. So, I may start over here on that end. This looks
27:45
a little hot down there on that end.
27:53
Get off there, butter. Lay that right there. We're going to get about I'd say
27:59
there's a third of a cup in that right there. Right where that butter is going.
28:06
Well, that's a big old pancake. Oh, I like a I I don't like them half dollar size pancakes. You don't think you ever
28:12
got nothing to eat. We'll put this one right here beside him.
28:18
And we're just going to let them sit there. We get this question a lot. Gluten-free flour with sourdough starter.
28:24
Woo. It is a hard deal for me to know, folks. Um I don't know how that's going
28:29
to really react with the yeast and everything else since it hadn't got any gluten in it. Uh Shan not long ago got
28:36
her a meal to where we grind a lot of our own flour now and it makes a big difference. But that's a question you'd
28:42
have to ask somebody besides me. And um let me get this here. Spatula.
28:48
Here's a tip I was going to give you folks. And we're going to let them pancakes bubble up there some more.
28:54
Grease your spatula so when you sneak up on that pancake, it'll slide instead of
29:00
tear. Sometimes I even like to give me a buffer zone.
29:06
So we going to let them cook there till we can go to see a little browning and bubbling on them edges. And folks, we've
29:13
got more recipes and more. Oh, that almost hit the toe. Yeah, we've got more recipes on
29:20
pancakes, too. We've got a video on the lightest, fluffiest pancake there is.
29:26
But you can't go wrong with pancakes. We had like 16 or 18 strips of bacon out there, some sausage or ham, pork chop,
29:34
something like that. But I'm You can see these here have joined like identical twins. So, we're going to do a little
29:39
surgery and get them separated here before they go to a little brown,
29:45
do a little fighting. And you can see, we'll just give y'all a little sneak peek. What's under there, Shannon?
29:51
They're getting a little brown. They are. Now, I'm gonna try to flip this one
29:57
off the spatula and not the ceiling. So, make sure slide around here. Make sure
30:02
there ain't nobody stuck nowhere. Guess what? It's a pancake. Oh, he hit the other guy.
30:08
Yeah, but he's all right. How dark do you like them? Hey, I just
30:15
want mine done in the middle. I have been on ranches to where they old cook
30:20
was serving pancakes and they be about this tall and you cut them and this batter just runs out and I'm thinking
30:27
might be a sule. Lara had a great idea. You need to make a small one for the pups.
30:33
A small one for the pups. One for each. One for each of the pups. Well, we can
30:39
do that right there on that hot side. So, we got questions on ho cake. We have made corn dodgers.
30:49
There's a dooker, a sadie, and a miji.
30:56
So, we'll let them go. Now, you can tell when a pancake sets up.
31:06
He is about there. This one here don't like much either. We're going to give him a little browning action over here,
31:11
which is hotter on that side.
31:17
Just make sure that everything is greased well.
31:24
That way they don't nothing stick. Cuz to me, there ain't nothing worse when you go to get one and it just tears all
31:30
up going plum to the other side. Now, a lot of times we cook these in a 20-in skillet on Obertha, but Bertha's taking
31:38
the day off. She's in the trailer. How brown do you like your pancakes, Shen? I like just a a medium brown.
31:44
A medium brown. Okay. So, somebody wants a snowman pancake. A snowman. I This one here,
31:52
I don't know what that is. That's one of them deals you see where somebody leaves a comment and they draw it on the page. You know, that is for
31:58
the dooker. That's how he likes his. This is for the selou. Oh, those look great.
32:04
And that is for magie. And see this little deal? That's a tail for a pup. I put that on there on purpose. I did. I
32:11
figure that is brown a little. Oh, that's the color I want to see. Good looking. We're gonna give that one just a little
32:17
more right over here. I'm gonna tell you what, Shen. I love pancakes.
32:24
And uh the pups pancakes are about done. So, we're going to get them stacked up
32:30
here. Put them right here to cool
32:35
this one. Oh, folks. Now, you could put these over here on
32:41
this side and keep them warm, but still that's going to cook a little. So, we're going right to the plate.
32:48
Now, before you go and get it over here, and you think we're going to put that oven on top, and then you always see
32:55
people put butter on the top one. How come did not the first one get butter? And this is just my my way of pancakes.
33:02
I like to give me some holes in here to where that butter can run down in there.
33:08
Someone said, "If your pancakes are uniform, you're not doing it right." That is. That's sort of like making homemade tortillas. It is. There's the
33:15
next one. We're going to have us some more butter. First, we're going to get us some a few
33:22
holes in here so it can run in there. To me, I can eat these breakfast,
33:29
dinner, supper. To me, sourdough also has a slightly different tech like Yeah. They they look a little different.
33:35
Yeah. And when they bake up. And to me, a pancake, a traditional pancake can be nearly too
33:42
sweet time you get syrup on it. But with sourdough, seems to me like it all balances out really well. So, I'm going
33:48
to meet y'all right back over here at the table. Don't forget the pup can pan. I I'm not I got them with me. I'm going
33:54
to bring them and I'm going to get some syrup. Let me clean up my mess here just a little.
33:59
Somebody been asking about the lives. We have not done a live in a long, long time. And we did one a couple weeks ago.
34:05
And so now, if you guys like them, we're going to start doing some more. Yeah. And uh don't forget there's most
34:14
of y'all know there is regular video comes out. Terry just got our cookbook. Thanks,
34:21
Terry. Regular video comes out every Wednesday at 2:30 central. Shannon's got a lot of
34:27
shorts that come out through the week. if we can keep these lives going. Uh we
34:32
asked everybody two weeks ago if this on Sunday evenings was a good time for
34:38
y'all. We're still open for discussion on that, but I sort of like a Sunday evening. Now,
34:44
y'all ever hear that song? Old Macdonald had a farm, e-i-e-i-o.
34:50
And on that farm, he had some syrup. Yep. McDonald's syrup.
34:56
100% pure maple syrup. Now,
35:02
I did this just for me and Chris Morton one time. We made pancakes and we was about out of syrup. So, we had some
35:09
what? Caramel flavored Royal Crown Canadian and we put some syrup with it
35:16
so we can make it go further. And folks, was a pretty good way to start the day. Wait. Okay. Are you going to pour it?
35:22
I'm going to pour a little on this first and down in here. I need to get a good like beauty shot. Ready? Okay. Wait. Go ahead.
35:31
Okay. Now go to the top. Now, this is how we do it on every YouTube video, guys.
35:37
Front. Front to back. Slow. Slow. You got to do like a beauty shot. There you go. Okay. And then put a
35:44
little dab of butter on top. So, a little dab of butter on top. You hear that, mage?
35:51
We got one little piece of butter left. So, we're just going to lay it right here. Oh, perfect. Okay. Then you put the fork
35:59
down. Yeah. Right here. Yeah. And there's your shot. There it is. Right there. And while we're having them shots, tell you what
36:05
we're going to do. We're going to have Do you want syrup on
36:11
yours? Okay. You can have just a tad. Okay. Right here for the maj. Can you Let's get them out here where you over
36:18
here. M. Right there. Oh, that is good. Dooker,
36:24
little syrup for you on yours. Yeah, Lulu
36:31
and Lou, see this one with the tail on it, Lou? Lou used to be a shortstop.
36:38
She knows how. Mage, he played second base. Dooker, he never did catch. Oh, he
36:44
did today. Everybody's showing out. They are. Since y'all done so good, let's see if y'all can do that again. Okay, Lulu
36:54
Maji. Whoop! Everybody got close. They did. Now it's my turn. Smear that butter
37:01
around there just a little. Get this little piece right over here.
37:07
Let's see that.
37:15
We're going to do the onelegged bad toe shuffle. That's about it right there.
37:20
Shan, you are a pancake connoisseur. I'm working. I can't eat.
37:26
You can You can have a bat of sourdough. I can't. I've got to hold it. I'll get one after.
37:32
I'll get a fresh one. Them are so good. So easy. You get the
37:38
taste of that sourdough right off the bat, but it's not overwhelming, but it's
37:44
not that you don't get so much sweetness either. To me, it is a winwin every time when you're using sourdough.
37:51
And see, we nearly did it. Get us the same picture in the cookbook, Shan. So,
37:56
that one I think I took like 12 times. That was That was hard.
38:01
Yeah. One, two, three, four, five, six pancakes on there. Who eat all that? Coffee is tough.
38:06
It is for a fact. So, anybody got any questions on sourdough?
38:12
Hey, we are here to answer them. Remember, get you a croc jar. That's
38:17
what you need to put it in. And just put you a cup towel over it. Let me just bring him back up here.
38:27
And you'll have something that'll stay with you. Use it 2 days, 3 days, overnight. Pour it out. Uh they are sort
38:35
of hard to clean these crocs after you've had sourdough starter in there. You have to scrub on them a little, but it's well worth the effort. It is. And
38:42
uh Dooker, you got anything you'd like to add to this? Somebody wanted to know what book. It is in our very first cookbook, which
38:48
is still a bestseller on Amazon. Amazon on Amazon. One voted one of the
38:54
top 100 books to own in a lifetime. A taste of cowboy. Now, there is also
39:00
comfort food, the cowboy way and faith, family, and the feast. We also have these on our website. Yes. And uh you can pick them up there.
39:08
But uh if y'all are listening too, you're gonna make a trip 20 what is it in? 27th of July 28th.
39:15
Oh, Oklahoma City. Yeah. National Day of the Cowboy July 26. You will be there.
39:20
Yeah. And uh folks, we had a great time up there last year. There's probably 500 people there. We do a presentation there, a meet and
39:27
greet, sign some books, take a lot of pictures. But if you've never been to that museum, it is a great thing to see.
39:33
It is. And uh we have big news coming up folks. I mean we have waited a long time
39:40
for this and I know y'all have too. So just be watching the little website and
39:46
go ahead and circle your calendar for September 29. I can't say anything yet,
39:52
but we will release it soon. Yes. September 29. Oh, and my birthday September 8th. I'm I'm going to do me a
40:00
little dance. I am. And if you're ever in front of a runaway wagon, try to get
40:05
out of the way, folks, is all I can tell you. I do want to say a little mention too about if you guys were late. At the
40:11
beginning of this video, we talked about Rudoso and the flooding. This town really relies on tourism. It is safe to
40:19
come if you had plans or if you want to come. It's a great little town. It's
40:24
safe when you're not in flood zones when it's raining. Yeah. Otherwise, all the
40:29
the main street shops are open. The restaurants are open. There's great hiking. So, um, and I think we talked
40:36
about maybe doing a benefit. Yeah. Here before long, somebody said mentioned like maybe we
40:42
raffle off tickets for a chuck wagon dinner. If you guys have ideas on that, comment.
40:47
Yeah, please let us know. But folks, most importantly, keep the flood victims in Texas and out here uh in your
40:54
prayers. And, uh, there's a lot of natural disasters going across the United States, a lot of wildfires in
41:00
different places. So pray for all those folks plus the first responders and everybody that's trying to take care of
41:06
somebody. Anything else pups that y'all like to add? Y'all eat all the pancakes that we had. Everybody's in good shape.
41:13
Um we appreciate each and every one of you. We do. It is a great honor for us
41:18
to get to do these and y'all take time out of y'all's evening to spend it with us. So uh I'm going to go ahead and just
41:24
say a short little prayer for y'all. Our most gracious heavenly father, we thank you for this family we have on YouTube
41:30
and everybody that just comes to watch and we lift up all the flood victims, Lord, uh across Texas and here in Rio.
41:37
Lord, we just ask you to be with those families that lost loved ones. We ask you to just bring them grace and
41:42
comfort. And Lord, I just ask a special blessing upon all our fans and all the people watching. Amen. But it is with
41:48
great pride and privilege that I tip my hat to Old Glory and to all the servicemen and women and all the
41:54
veterans that have kept that old flag of flying. We commend you all. Rest on get a pin here cuz I'm hungry and I'm going
42:00
to eat the rest of this pancake. God bless you each and everyone and I'll see you down the sourdough pancake trail.
42:07
And Lou is watching. She's ready for a bite. Thank y'all.
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