Yukon Sourdough Flapjacks (Pancakes)

Recipe by Donna M.
READY IN: 16mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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