Yukon Sourdough Flapjacks Pancakes

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.

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.

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

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

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

Turn and cook for an additional 2 minutes.

Serve hot.

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

sourdough starter, egg, oil, sugar, salt, white bread flour, baking soda