Sourdoughs International

     We have been getting lots of questions and comments lately about sourdough pancakes.  Sourdough pancakes are fun and easy , if not fast.  The first, twelve-hour proof provides the flavor, but they will not rise unless the yeast is fed again and given time to respond.  Prospectors apparently never had that much time, and the genuine sourdough pancake is a thin, somewhat rubbery object that requires both an appetite and a certain amount of affection.  So be it:  there are generations of descendants from prospectors who consume rubbery pancakes and extol their virtues.  You must try them for the experience and form your own opinion.
     But if you can program an additional hour in the morning to give the batter a quick leavening, your pancakes will be objects of culinary art.  Lacking that hour, you can achieve the same effect with a teaspoon of backing soda in 1 tablespoon of warm water added just before baking.  it should be mixed in gently and the batter used immediately.  Don't use more than the specified amount of baking soda or the flavor will be neutralized.
     Add the flour to the other ingredients gradually until the consistency is what you want:  pancakes made with a thin batter, approaching crepe consistency, or hearty thicker one.

Here is the Yukon Flapjacks recipe.

When you pour this batter on the griddle, have the surface piping hot.  When a host of bubbles appears, it is time to turn over the cakes and brown the other side.  Makes 12 to 15 pancakes.

2 cups (480 ml) culture from the culture proof
1 egg, beaten
2 tablespoons oil
2 tablespoons sugar
1/2 teaspoon salt
Unbleached all-purpose flour as needed
1/2 teaspoon baking soda (optional)

Pour the culture into a mixing bowl.  Add the egg, oil, sugar, and salt and mix.  Add flour to attain your desired consistency; mix until lump-free.

Proof for 1 hour at 85°F (29°C0 in a proofing box.  (Or, if you don't have time for this proof, dissolve the baking soda in 1 tablespoon of water and, just before cooking, gently blend with the batter.)

Heat a griddle until hot and, with a pitcher or ladle, pour 2- to 3- inch (5 to 7 cm) rounds onto the griddle.  Cook for 2 to 4 minutes, turn, and cook for an additional 2 minutes.  Serve hot.

     This information and recipe can be found in Classic Sourdoughs revised A Home Baker's Handbook by Ed and Jean Wood.  This book has helpful information and amazing recipes.  Happy Baking!!!!