Gluten Free 49er Flapjacks or Sourdough Pancakes

Adapted from fermentingforfoodies.com

  • 1 1/2 cups active sourdough starter (50 % hydration: half brown rice flour, half Bob’s Red Mill 1:1 gluten free baking flour)
  • 1/4 cup Bob’s Red Mill tapioca flour/starch
  • 1/4 cup Bob’s Red Mill 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 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.

Rating: 5 out of 5.

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