Yukon Sourdough Flapjacks (Pancakes)

1. 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. 2

   Next morning, measure 2 cups of the proofed starter into a mixing bowl.

3. 3

   Add egg, oil, sugar, and salt to the starter and mix briefly.

4. 4

   Add enough flour to attain the desired consistency and mix until lump-free.

5. 5

   Just before cooking the pancakes, dissolve baking soda in 1 Tbsp of warm water and gently blend into batter (See Note).

6. 6

   Once baking soda is blended in, do not stir again.

7. 7

   With a pitcher or ladle, pour 2 to 3-inch rounds on a hot (400 F) griddle.

8. 8

   Cook 2 to 4 minutes, until bubbles form on surface.

9. 9

   Turn and cook for an additional 2 minutes; serve hot.

10. 10

    NOTE: If time permits, omit baking soda and stir 1 cup white flour and 1/2 cup of milk into batter.

11. 11

    Proof, covered, for 1 hour at 85 degrees F, and then without stirring pour batter onto hot griddle--this will make pancakes extraordinary.

* Per serving · 4 servings · Values may vary.