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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.

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