Sourdough Trail Pancakes
Submitted by koestr
Old-fashioned sourdough trail pancakes fermented 24 to 48 hours for maximum tang. Silver dollar-sized flapjacks made with dry milk powder, perfect for camping or lazy weekend mornings.
YIELD
8 servingsPREP
50 minCOOK
10 minREADY
60 minThese are the kind of pancakes gold miners and trail cooks flipped over campfires, and they’re just as good in your kitchen.
The batter ferments for one to two days at room temperature, building a deep sourdough tang that quick-rise pancakes can only dream about.
Dry milk powder means you don’t need fresh milk on hand, which is what made this recipe a backcountry staple.
Cook them silver dollar-sized on a hot griddle. Small pancakes cook more evenly and flip without tearing, and there’s something genuinely satisfying about stacking a tower of little ones on your plate.
Pro Tips
- Always save one cup of the starter before adding the remaining ingredients. That’s your seed for the next batch.
- Sprinkle the salt, soda, and sugar over the top and fold gently. Don’t stir aggressively or you’ll knock out all the gas the fermentation built up.
- Let the batter rest 30 to 45 minutes after mixing. This rest relaxes the gluten and makes the pancakes tender.
- The batter should be the consistency of heavy cream. If it’s too thick after resting, thin it with a splash of milk.
- A well-oiled griddle at medium-high heat is key. When a drop of water dances and evaporates, you’re ready to pour.
Ingredients
Directions
- Mix the starter, water and flour 24 to 48 hours before making the Cover with saran-wrap and allow to stand at room temperature (or in oven out of drafts).
- In the morning remove and save 1 cup of the starter for future use.
- To the remaining starter add the raw egg, oil, and dry milk powder. Blend together the salt, soda and sugar and sprinkle over the top of the batter.
- Fold in gently. Allow batter to rest 30 to 45 minutes. Thin batter with milk, if necessary, in order to achieve consistency of cream.
- Make silver dollar sized pancakes (using a serving spoon to measure) on a hot greased/oiled griddle.
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