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

    northwestsourdough

    Teresa L Greenway – Sourdough bread baker, author, teacher, entrepreneur. Join my baking classes at: https://tinyurl.com/nbe3ejd

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