Ingredients for Yukon Sourdough Flapjacks Pancakes
- Sourdough Starter
- 1 large egg
- 2 tablespoons vegetable oil
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- White Bread Flour
- 1 teaspoon baking soda
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How to Make Yukon Sourdough Flapjacks Pancakes
- **Proof your starter:** Feed your sourdough starter with equal parts flour and water (e.g., 1/4 cup each). Cover and let rise overnight at room temperature.
- **Prepare the batter:** In a large bowl, combine 2 cups of active sourdough starter, 1 large egg, 2 tablespoons vegetable oil, 2 tablespoons sugar, and 1/2 teaspoon salt. Mix gently.
- **Add flour:** Gradually add 2 1/2 cups of all-purpose flour, mixing until just combined. Add more flour, 1/4 cup at a time, until the batter reaches your desired consistency (slightly thick). Avoid overmixing.
- **Activate baking soda:** In a small bowl, dissolve 1 teaspoon of baking soda in 1 tablespoon of warm water.
- **Combine and rest:** Gently fold the baking soda mixture into the batter. Do not overmix. Let the batter rest for 10-15 minutes (optional, but enhances flavor).
- **Cook the pancakes:** Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter for each pancake onto the hot surface.
- **Flip and finish:** Cook for 2-4 minutes per side, or until golden brown and cooked through. Flip when bubbles begin to form on the surface and the edges look set.
- **Serve immediately:** Serve your Yukon Sourdough Flapjacks hot with your favorite toppings, such as butter, syrup, fruit, or whipped cream. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
8g
Fat
2g
Carbs
0g
