Community Pick

Yukon Sourdough Flapjacks (Pancakes)

“Old fashioned pancakes just like the prospectors used to make on the trail. Prep time does not include proofing time.”
12-15 pancakes

Ingredients Nutrition


  1. 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.
  2. Next morning, measure 2 cups of the proofed starter into a mixing bowl.
  3. Add egg, oil, sugar, and salt to the starter and mix briefly.
  4. Add enough flour to attain the desired consistency and mix until lump-free.
  5. Just before cooking the pancakes, dissolve baking soda in 1 Tbsp of warm water and gently blend into batter (See Note).
  6. Once baking soda is blended in, do not stir again.
  7. With a pitcher or ladle, pour 2 to 3-inch rounds on a hot (400 F) griddle.
  8. Cook 2 to 4 minutes, until bubbles form on surface.
  9. Turn and cook for an additional 2 minutes; serve hot.
  10. NOTE: If time permits, omit baking soda and stir 1 cup white flour and 1/2 cup of milk into batter.
  11. Proof, covered, for 1 hour at 85 degrees F, and then without stirring pour batter onto hot griddle--this will make pancakes extraordinary.

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