Yukon Sourdough Flapjacks (Pancakes)

Old fashioned pancakes just like the prospectors used to make on the trail. Prep time does not include proofing time.

• Ready In: 16 mins
• Yields: 12-15 pancakes

Ingredients

• 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

1. 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.
2. Next morning, measure 2 cups of the proofed starter into a mixing bowl.
3. Add egg, oil, sugar, and salt to the starter and mix briefly.
4. Add enough flour to attain the desired consistency and mix until lump-free.
5. Just before cooking the pancakes, dissolve baking soda in 1 Tbsp of warm water and gently blend into batter (See Note).
6. Once baking soda is blended in, do not stir again.
7. With a pitcher or ladle, pour 2 to 3-inch rounds on a hot (400 F) griddle.
8. Cook 2 to 4 minutes, until bubbles form on surface.
9. Turn and cook for an additional 2 minutes; serve hot.
10. NOTE: If time permits, omit baking soda and stir 1 cup white flour and 1/2 cup of milk into batter.
11. Proof, covered, for 1 hour at 85 degrees F, and then without stirring pour batter onto hot griddle--this will make pancakes extraordinary.