Learn to bake sourdough bread - the best bread in the world!

Old Time Sourdough Flapjacks

Sourdough Flapjacks

Here are some Old Fashioned Flapjacks like you might have found in the “Olden Days”.

These Flapjacks are tender, moist, slightly dense and very buttery, they were gobbled up fast by my family.

  • In a large bowl beat up four large eggs
  • Add 1/2 cup melted, cooled butter,
  • 1 cup canned cow (evaporated milk)
  • 1/2 cup water
  • 2 cups vigorous sourdough starter (kept at 166% hydration which just means 1:1 ratio of water to flour by volume)
  • 1 Tablespoon of Malt syrup (or Honey)

In a smaller bowl mix together:

  • 3 cups of All Purpose Flour (or substitute 1 cup of  Whole Wheat flour for one of the AP flour if using Honey instead of Malt syrup)
  • 3 teaspoons Baking Powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Now add the dry ingredients to the wet ingredients and whip together gently. Let sit for about 10 – 15 minutes to allow the flour to absorb the liquids and get your griddle good and hot, about 400 degrees. Lightly grease griddle. Griddle your flapjacks until one side is bubbly and the edges are slightly dry, then flip once and griddle on the other side. Serve with lots of fresh butter and Maple syrup (we add Malt syrup to our Maple syrup for extra flavor). Get ready to asked for more!

Sourdough Flapjacks

Similar posts
  • Fresh Ground Flour and Home MillingI have two home mills, the Blendtec Kitchen Mill and the Mockmill, well maybe three if you count the cheapo coffee grinder I used in the past before I got the Mockmill. The Blendtec Kitchen Mill has been a mainstay in my kitchen for years. I’m actually on my second one as the first one ended [...]
  • Sweet and Sour SourdoughIt’s that time of year when lots of folks around the world are baking. We are heading into spring in this hemisphere and on the other side of the world they are heading into fall. Often in the summer many people give up baking for a while, so during summer half the world isn’t as [...]
  • Failure in Bread BakingI would like to mention something. I have baking failures. We all do. Those of you who are newbies sometimes get discouraged by seeing other baker’s photos, but all of us, even now, will have failures, we just don’t post them for the world to [...]
  • Time and Temperature Experiments with Modified Glute...Hello everyone! I’ve been experimenting with time and temperatures from the Modified Bread formula from my course “Extreme Fermentation.” What’s really great about this bread is that you can do endless experiments to find out what the bread will do, especially since the batch is [...]
  • Christmas Giveaway 2016  Edited to name winners:  Dianna  dallidallibakery – Brod and Taylor proofer Lindsay Leong – Mockmill Vanya Dineva – Lame by Zatoba Arie Arie@***shine.com – Fibrament Baking Stone David [email protected] – KD8000 Baker’s Scale Winners please contact me at [email protected] by Dec 31st to claim your prize and give me your address so the sponsors [...]


  1. Henry Webster Henry Webster
    April 8, 2014    

    They did not have eggs on the Klondike during the gold rush

    • April 8, 2014    

      That’s okay Henry, we do have eggs now 🙂 You can leave them out if you like, just add a bit more liquid.

Leave a Reply

Your email address will not be published. Required fields are marked *

Discovering Sourdough, The Books:

Discovering Sourdough - The bread books!
Only 10-15 dollars  
Favorite Bread Baking Equipment