Cast-Iron Sourdough Flapjacks with Crisp Salt Pork

Thick sourdough flapjacks sizzle in a cast-iron skillet slicked with bacon fat, finished with crisp salt pork. They echo Leaven Against the Ribs, when Gold Rush miners kept living starter warm against their chests so breakfast would rise in the Sierra foothills.

Serves 4

Estimate for one serving

• 315 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups all-purpose flour
• 3/4 cup water
• 1/2 tsp salt
• 3 tbsp butter
• 8 oz salt pork
• 2 tbsp bacon fat

Instructions

1. 1Slice salt pork into 1/4-inch thick pieces and cook in a hot cast-iron skillet until crisp on both sides. Remove and set aside, leaving rendered fat in the pan.
2. 2Whisk together active sourdough starter, all-purpose flour, water, salt, and melted butter until a thick batter forms. Let rest 5 minutes.
3. 3Heat the skillet with remaining bacon fat over medium heat. Pour batter per flapjack and cook until bubbles form and edges set, about 3 minutes per side.
4. 4Serve flapjacks hot topped with crisp salt pork pieces and butter. Pair with strong black coffee.