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Sourdough Starter/Hotcakes

 Sourdough Starter/Hotcakes
This starter will help you make the perfect sourdough bread and hotcake. It will be ready quicker then you know it.—Swend Holland, x, Montana
4 ServingsPrep: 20 min. + standing Cook: 20 min.


  • 1/2 teaspoon active dry yeast
  • 1-1/2 cups lukewarm water
  • 2 cups all-purpose flour


  • Soften yeast in water. Add flour and stir to mix. Put in a glass,
  • ceramic or china container with a loose lid. (Never use a metal
  • container for sourdough starter, and be sure it's plenty big, as the
  • starter expands.) Let set at room temperature for 3 days, stirring
  • once or twice a day. The starter will "work" and will have a
  • definite sour odor. After the starter has soured, it can be stored
  • in the refrigerator until used.
  • The night before you plan to make hotcakes, take the starter out of
  • the refrigerator and add to it 2-1/4 to 3 cups flour and 1/2-cup
  • lukewarm water. This amount can vary in order to get the right
  • consistency. (Swend sometimes uses as little as 2 cups flour when
  • his starter is thicker.)
  • The next morning, dip out enough for the "heel", about a cup of the
  • starter, to save for the next time. This is returned to the
  • refrigerator.
  • To the rest of the starter, add 2 or 3 tablespoons sugar (to help the
  • hotcakes brown) and 2 teaspoons salt. Beat in 2 eggs. Just before

2 of 2

Sourdough Starter/Hotcakes (continued)

Directions (continued)

  • it's time to bake the hotcakes, add 3/4 teaspoon baking soda. Stir
  • just enough to mix.
  • Bake on a skillet or a cast-iron griddle, which has been greased with
  • a bacon rind. (You can use oil, but Swend contends a bacon rind is
  • better.)
Nutritional Facts: 1 serving (3 each) equals 229 calories, 1 g fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 48 g carbohydrate, 2 g fiber, 7 g protein.