I’ve been working on a book about sourdough for some time. Lee’s sourdoughs or sourdough flapjacks were my first exposure to made-in-our-house sourdough. The recipe below is the one Lee uses and is one of about 20 in Sourdough Man’s Memoir, which I expect to publish this year.
Lee got this recipe from Marty Murie, an old family friend and the first female graduate of the University of Alaska. Well, more accurately, he got a recipe from her and has made some changes to it over the years.
Lee’s Flapjacks or Sourdoughs
About right for two hungry people
Night Before Ingredients: in Your Crock of Starter
flour (white, whole wheat, cracked wheat, oatmeal or a mixture)
Night Before Directions:
Add the flour and water to the ½ cup (or more) starter in the crock and mix well. It should be at least as soupy as fresh-cooked oatmeal–adjust the amount of water or flour if necessary.
Day of Cooking Ingredients:
¼ to ⅓ cup
1 to 2 Tablespoons
egg (or ¼ cup egg beaters)
baking soda. (Lee says less soda makes the flapjacks more tangy.)
fresh or dried fruit or nuts (optional)
oil or shortening of some type. Lee thinks the best taste comes from sausage or bacon fat.
Day of Cooking Directions:
1. Put at most 90% of the delicious vinegary slime from your crock into a mixing bowl. Leave at least 10% in the crock on the counter for up to about five days, or put in the refrigerator for up to about a fortnight, or in the freezer if it won’t be used for weeks. Lee keeps a small amount frozen in case the starter in the crock goes bad.
2. If you wish, you can add fruit or nuts to the batter in your mixing bowl or to the flapjacks after you put the batter on the griddle.
3. Mix thoroughly and let stand about 10 minutes.
4. Cook on a medium-hot griddle, frying pan or a hot waffle iron. For true flapjacks, flip by tossing the pancake into the air and catching it with the griddle.