Sourdough Starter/Hotcakes

Total Time

Prep: 20 min. + standing Cook: 20 min.

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


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


  1. 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.
  3. 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.)
  4. 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.
  5. 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 it's time to bake the hotcakes, add 3/4 teaspoon baking soda. Stir just enough to mix.
  6. 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.)

Nutrition Facts

3 each: 229 calories, 1g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 48g carbohydrate (1g sugars, 2g fiber), 7g protein.

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