Virginia City Sourdough Flapjacks
Tangy, slightly chewy pancakes made from a fed sourdough starter, cooked on a griddle for a quick, filling breakfast. Miners and their families relied on standing starters that never went to waste.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 300 kcal
Equipment
- •Griddle or large skillet
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 11
- carbs
- 42
- protein
- 8
- calories
- 300
Instructions
- 1
Put the sourdough starter, flour, egg, sugar, and melted butter in a bowl. Whisk until smooth.
- 2
Sprinkle baking soda and salt over the batter and stir gently. Let it rest for 10 minutes as it bubbles.
- 3
Lightly grease a griddle and heat it over medium heat.
- 4
Pour 1/4-cup scoops of batter onto the hot griddle.
- 5
Cook for 2-3 minutes until bubbles form on top and the edges look set.
- 6
Flip and cook 1-2 minutes more until both sides are golden.
- 7
Serve warm with butter and syrup.
Chef's tips
Let the batter rest for 10 minutes after mixing. This helps the baking soda react with the sourdough to make extra fluffy flapjacks.
Storage
Refrigerate leftover cooked flapjacks up to 2 days.
Reheating
Reheat in a toaster or on a warm griddle for 1-2 minutes per side.
Common mistakes to avoid
- •Flipping the flapjacks too early before bubbles appear on top
- •Setting the griddle too hot, which browns the outside before the center cooks
Serving suggestions
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