Old fashioned pancakes just like the prospectors used to make on the trail. Prep time does not include proofing time.
- 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.
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.
Made these for breakfast this morning trying to find something a little differant for a treat for DH and OMG!!! This is it. We both love sourdough ever since you first introduced me to it on this site and this was soo good. Light, fluffy and tender. Served with bacon and hot coffee and we both loved it just as written. I think next time I might even add a teaspoon of vanilla. The perfect pancake. Thanks so much for posting.
Want to try this with the BP as mine weren't what I thought they should be. I have a young sourdough so that may be part of the problem too.