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Easy Sourdough Flapjacks

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  Active dry yeast/1 cake compressed yeast 1⁄4 Ounce (1 Package)
  Water 1⁄4 Cup (4 tbs)
  Egg 1
  Milk 2 Cup (32 tbs)
  Packaged biscuit mix 2 Cup (32 tbs)

Soften dry yeast in warm water or compressed yeast in lukewarm water.
Beat egg; add milk and biscuit mix.
Beat with rotary beater until blended.
Stir in softened yeast.
Allow batter to stand at room temperature for 1 to 1 1/2 hours.
Do not stir.
Bake on a hot, lightly greased griddle or in a skillet.
Turn pancakes when top side is bubbly and a few bubbles have broken.
Flip only once.

Recipe Summary

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1180 Calories from Fat 180

% Daily Value*

Total Fat 20 g30.7%

Saturated Fat 10 g50.1%

Trans Fat 0 g

Cholesterol 256.7 mg85.6%

Sodium 764.3 mg31.8%

Total Carbohydrates 231 g77%

Dietary Fiber 11.7 g46.8%

Sugars 44.6 g

Protein 24 g47.1%

Vitamin A 14.1% Vitamin C 0.04%

Calcium 115.4% Iron 69%

*Based on a 2000 Calorie diet


Easy Sourdough Flapjacks Recipe