Yukon Sourdough Flapjacks Pancakes Recipes

Steps:

• 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.

Steps:

• The night before, Mix 2 cups flour and the 2 cups of milk.
• Keep in microwave or a cool dark place covered over night.
• Next morning add and mix together eggs, baking soda, salt, baking powder,sugar and corn oil.
• Let set for 1 hour
• Cook on griddle.

Steps:

• 1. Night before: Mix flour, milk, salt, and starter in large bowl. Cover and let stand over night! (Be sure to set aside 1 cup as future starter).
• 2. In morning: Add Soda, eggs, sugar, oil or butter. Mix until lumps are gone.
• 3. Cook on heated skillet until cakes are golden brown. Serve with favorite syrup (Grandma's choke cherry syrup is the best!).
• Starter: Soften yeast in warm water.
• Stir in Flour, water, and sugar. Beat until smooth.
• cover and let it stand at room temperature until mixture is bubbly. During this time stir 2-3 times daily. Refrigerate or freeze.
• IMPORTANT GRANDMA TIP:
• DO NOT WASH STARTER CONTAINER! SOURDOUGH, GOOD SOURDOUGH, DEPENDS ON THIS!

Steps:

• Dissolve yeast and sugar in warm potato water in a stone jar or crock-and make it a really big one or a huge bowl.
• Stir in flour, mix well, andplace in a warm spot for 24-36 hours, until mixture is bubbly and sour smelling.
• Before using"feed" the starter with the feed ingredients.
• Beat in the starter well and let sit for 8-12 hours, then use.
• Always, Always keep at least 1 Tablespoon.
• starter for your new batch.
• You can keep your starter in the fridge for a few weeks, but set it out the night before you want to use it (feed it first).