Sourdough Flapjacks with Quick Berry Compote

Thick buttermilk flapjacks browned in cast iron carry a molasses tang and a bright mixed-berry compote. They recall the sourdough skillet cookery of stampeders in Dollar Eggs on Bonanza Creek, when flour was half a ton of survival gear.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 2g fiber

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Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups buttermilk
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tbsp molasses
• 2 cups frozen mixed berries
• 1/4 cup sugar
• 3 tbsp vegetable oil

Instructions

1. 1Whisk together flour, buttermilk, baking soda, salt, and molasses in a large bowl until a thick batter forms; let rest 10 minutes for tanginess.
2. 2Heat oil in a cast-iron skillet over medium heat.
3. 3Spoon batter into skillet to form 4-inch flapjacks and cook until bubbles appear and edges set, then flip and cook until golden.
4. 4Meanwhile, simmer frozen berries and sugar in a small pot over medium-low heat, mashing lightly until a rough compote forms, about 8 minutes.
5. 5Serve flapjacks hot with spoonfuls of berry compote on top.