49er Flapjacks
Transport your taste buds back to the Gold Rush era with these irresistible 49er Flapjacks—a unique blend of tender, sourdough-laced pancakes with a delicate crispness around the edges. This time-honored recipe combines the tangy depth of an active sourdough starter with a touch of sweetness from sugar and the comforting richness of melted butter. Quick and easy to prepare, with just 10 minutes of prep time, these flapjacks are cooked to golden perfection on a skillet, making them a versatile and delightful choice for breakfast or brunch. Serve them warm with a drizzle of maple syrup or a dollop of butter to elevate their naturally tangy flavor. Perfect for sourdough enthusiasts and pancake lovers alike, these 49er Flapjacks truly bring history to your plate.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Milk
- 1 cup Sourdough starter (active and bubbly)
- 1 large Egg
- 2 tablespoons Sugar
- 2 tablespoons Butter (melted)
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract (optional)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, and salt.
In a separate bowl, mix the milk, sourdough starter, egg, melted butter, and vanilla extract (if using) until well combined.
Gradually pour the wet mixture into the dry ingredients. Stir gently with a whisk or spatula until the batter is smooth. Avoid over-mixing to keep the flapjacks tender.
Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease the skillet with butter or oil.
For each flapjack, pour about 1/4 cup of batter onto the preheated skillet. Use the back of a spoon to gently spread the batter into a thin, even circle.
Cook for 2-3 minutes, or until the edges look set and small bubbles appear on the surface. Flip the flapjack carefully and cook for another 1-2 minutes on the other side until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve warm with butter, maple syrup, or your favorite pancake toppings.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 204.2 g | 74% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 38.4 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 344 mg | 26% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 659 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
