Sourdough Flapjacks

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  • Serves: 4
  • Complexity: Easy
Sourdough Flapjacks

Sometimes, after Suzie and her dad have gone berry picking they add wild blueberries or blackberries to their flapjacks. Makes about a dozen 3-inch [7 ½ cm] flapjacks.


  • 1 cup [250 mL] warm water
  • 1 small handful or about 1/2 cup [125 mL] sourdough starter
  • 2 1/2 cups [600 mL] kamut flour or the flour of your choice
  • 2 Tbsp [30 mL] butter or coconut oil, plus a bit more for the griddle
  • 1 egg
  • 1 cup [250 mL] milk or yogourt
  • 1 tsp [5 mL] baking soda
  • 1/2 tsp [2.5 mL] unrefined sea salt or rock salt
  • 1 tsp [5 mL] natural vanilla extract
  • 1/4 tsp [1 mL] cinnamon
  • 2 Tbsp [30 mL] maple syrup


  1. Pour water into mixing bowl. Add sourdough starter and, with clean hands, mix well.

    Add 1 1/2 cups [350 mL] flour and stir with a wooden spoon. Be sure to mix in all of the flour.

    Once blended, take out a small handful of dough and place it into your sourdough crock and cover with lid. This will be your starter for next time.

    Cover the bowl with a damp tea towel and crock with lid. Leave both to sit in a dark spot at room temperature for eight to twelve hours.

  2. Eight to twelve hours later, after your sourdough has risen and is nice and bubbly...

    Place the crock into the fridge and use as sarter for your next baking project.

    Uncover the bowl from step 1 and, using a fork, mix in 1 cup [250 mL] of flour, the melted butter and all remaining ingredients. If the batter seems too thick to pour, add a little extra milk.

    Heat up a griddle or frying pan over medium-low heat and grease with butter.

    Ladle about 1/4 cup [60 mL] of batter onto the griddle for each flapjack.

    The flapjack is ready to flip when bubbles cover the surface and the edges begin to look slid. Flip and allow it to cook on the other side for about a minute or until brown.

    Cook in small batches until all the flapjacks are ready to eat. 

    Enjoy with more maple syrup!