YUKON SOURDOUGH FLAPJACKS (PANCAKES)
Old fashioned pancakes just like the prospectors used to make on the trail. Prep time does not include proofing time.
Provided by Donna M.
Categories Sourdough Breads
Time 16m
Yield 12-15 pancakes
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 34.1, Fat 2.7, SaturatedFat 0.4, Cholesterol 15.5, Sodium 155.3, Carbohydrate 2.1, Sugar 2.1, Protein 0.5
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