Forty-Niner Flapjacks

Sourdough pancakes have a heartier, chewier texture than typical quick-bread pancakes, and they pack a lively, complex flavor that goes very wel with a hot berry compote. In 1849, the gold seekers who came to the American West often carried sourdough in a leather pouch around their neck to keep it safe and warm as they traveled. They would mix up their dough and sleep with it during cold weather to be assured of sufficient fermentation for their morning meal. Lucky for us, these pancakes whip right up on the fly with our pre-fermented discard. You can even mix it the night before, like a forty-niner, for a quicker breakfast in the morning. This recipe assumes your discard is at 100% hydration. MAKES 12 TO 15 PANCAKES TOTAL FLOUR: 148 GRAMS (0.3 POUND) PRE-FERMENTED FLOUR: 39% HYDRATION: 151% WHOLE GRAIN: 0 TO 61% DOUGH: 382 GRAMS (0.8 POUND) AHEAD OF TIME Collect Sourdough Discard (up to 2 weeks) Store the discard from established starter refreshments in a loosely covered pint jar in the refrigerator until you have enough. Don’t worry if it forms colored hooch or continues bubbling.

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Step 1

FLAPJACK DAY

Step 2

Mix the Batter (5 minutes)

Step 3

1. Whisk vigorously with a fork in the discard jar until uniform consistency:

Step 4

115 grams discard (½ cup)

Step 5

115 grams milk, vegan milk, buttermilk, or water (½ cup) 50 grams egg (1 large)

Step 6

2. Add to the jar and continue whisking until smooth: 90 grams flour (¾ cup; buckwheat, whole wheat, corn, spelt, white) 2 grams salt (¼ teaspoon)

Step 7

8 grams honey or sugar (1 teaspoon; optional, promotes browning) The batter should be thick but pourable, and the consistency will vary due to differences in the starter discard consistency and the type of flour and milk chosen. If the batter is too runny, add flour a spoonful at a time, whisking it in until it thickens. If the batter is too thick, add water or milk a spoonful at a time, whisking it until it is smooth. (Batter can be held at ambient temperature or refrigerated overnight at this point, but it may rise, so transfer it to a larger container. Baking soda is optional if your batter is risen.)

Step 8

3. Add and whisk vigorously until the batter begins to bubble: 2 grams baking soda (¼ teaspoon)

Step 9

Cook the Flapjacks (10 minutes)

Step 10

Fry the batter in a lightly oiled and preheated frying pan over medium-high heat. Flip the pancakes when the batter is dull around the edges and the bubbles have popped.

Step 11

VARIATIONS

Step 12

COCONUT–CHOCOLATE CHIP: Add ¼ cup (18 grams) unsweetened shredded coconut to the batter with the flour. Just after pouring the batter into the pan, nestle 4 or 5 chocolate chips in each pancake before flipping.

Step 13

Nice with whipped cream or even plain.

Step 14

BANANA OR BLUEBERRY: Just after pouring the batter into the pan, nestle 4 or 5 berries or banana slices in each pancake before flipping.

Step 15

These classics beg for real maple syrup.

Step 16

ALMOND: Add ¼ cup (30 grams) ground almonds and ¼ teaspoon (1 gram) almond extract to the batter with the flour. Pairs nicely with fresh plum or cherry compote.

Step 17

PECAN: Add ¼ cup (30 grams) toasted, chopped pecans to the batter with the baking soda. Excellent with fresh peach slices, maple syrup, and bacon.

Step 18

STRAWBERRY ROSE: Add 1 teaspoon (5 grams) rose water to the batter with the wet ingredients. Just after pouring the batter into the pan, nestle 4 or 5 strawberry slices in each pancake before flipping. Delicious with honey yogurt or whipped cream.