1 1/2 cups active sourdough starter (50 % hydration: half brown rice flour, half gluten free 1-1 baking flour)
1/4 cup tapioca flour/starch
1/4 cup 1:1 gluten free baking flour
2 eggs
3 tablespoons vegetable oil
1/2 tsp baking soda
3/4 tsp salt
1/4 cup milk or buttermilk if making 49er flapjacks
Butter and oil for greasing pan
For 49er Flapjacks:
Mix all of the ingredients into the sourdough starter.
Heat a griddle on medium. Grease the pan liberally with oil and butter.
Scoop out enough batter so that when you pour the batter into the pan and tilt the pan around, it makes a nice, big, thin pancake (similar to a crepe). Add more milk if necessary.
When the pancake starts to bubble and firm up, flip and cook until nicely browned on both sides.
For Pancakes:
Lightly grease a pan with oil or butter
Pour 1/4 batter into pan onto as many spots that will fit in the pan.
When the pancakes starts to bubble, flip and cook until nicely browned on both sides.
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