Recipe by Donna M.
Old fashioned pancakes just like the prospectors used to make on the trail. Prep time does not include proofing time.
Top Review by Lucinda W
Pancakes never tasted as good as they smell UNTIL I found this recipe. We love this one. The flapjacks are tender, but firm enough to use as "bread" for breakfast sandwiches. We make them with sausage, egg, cheese, and a brush of maple syrup. Love this recipe! Thanks for sharing it.
- 2 cups proofed sourdough starter
- 1 egg, beaten
- 2 tablespoons oil
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- white bread flour, as needed
- 1⁄2 teaspoon baking soda
Directions See How It's Made
- To proof your starter, feed it with equal amounts of flour and water (start with 1 cup of starter and at least 1 cup each of flour and water); cover and let sit overnight.
- Next morning, measure 2 cups of the proofed starter into a mixing bowl.
- Add egg, oil, sugar, and salt to the starter and mix briefly.
- Add enough flour to attain the desired consistency and mix until lump-free.
- Just before cooking the pancakes, dissolve baking soda in 1 Tbsp of warm water and gently blend into batter (See Note).
- Once baking soda is blended in, do not stir again.
- With a pitcher or ladle, pour 2 to 3-inch rounds on a hot (400 F) griddle.
- Cook 2 to 4 minutes, until bubbles form on surface.
- Turn and cook for an additional 2 minutes; serve hot.
- NOTE: If time permits, omit baking soda and stir 1 cup white flour and 1/2 cup of milk into batter.
- Proof, covered, for 1 hour at 85 degrees F, and then without stirring pour batter onto hot griddle--this will make pancakes extraordinary.