I’ve had mixed results with this recipe. I need to experiment a bit more.
Adapted from Genius Kitchen.
- 170 grams fully hydrated sourdough starter (fully hydrated at a 60% water/40% flour hydration)
- 2 cups milk
- 1.5 tablespoons melted butter
- 2 eggs, lightly beaten
- 1.5 tablespoons sugar
- 1 1/4 cups bread or all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- THE NIGHT BEFORE your pancake meal, mix sourdough starter with milk and melted butter.
- In a separate bowl mix together salt, sugar, and flour.
- Mix wet ingredients into dry and whisk until fully combined.
- Let stand overnight in the refrigerator or at room temperature.
- In the morning, whisk in beaten eggs and vanilla.
- Batter should be runny and spread easily on the griddle.
- Use a 10 or 12 inch skillet on medium-high heat.
- Make one large flapjack at a time by lifting the skillet off the heat. While you pour, tilt the pan to cover the bottom surface completely. Use 1/3 cup batter for 10-inch skillet and 1/2 cup of batter for a 12- inch skillet.
- Do not turn until all bubbles pop and the top is basically dry. This will ensure a uniform golden brown color and correct texture.
- Serve on a pre-warmed plate in stacks of 2 or 3, they cool off very fast.