Bacon-Fat Sourdough Flapjacks with Quick Dried-Apple Compote

Cast-iron sourdough flapjacks fried in bacon drippings land with a quick molasses-kissed dried-apple compote. They echo Starter Over Chilkoot Pass, where a stampeder guarded his warm starter jar among the ton of flour, bacon, and dried apples bound for Dawson.

Serves 4

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Ingredients

• 1 cup sourdough starter
• 1 1/2 cups all-purpose flour
• 4 tbsp bacon drippings
• 1 1/2 cups dried apples
• 2 tbsp molasses
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups water

Instructions

1. 1In a large bowl stir together the sourdough starter, flour, bacon drippings, baking soda, salt and water until a thick batter forms.
2. 2Heat a cast-iron skillet over medium heat and add bacon drippings to coat the surface.
3. 3Spoon batter onto the hot skillet to form 4-inch flapjacks and cook until bubbles appear and edges look set, then flip and brown the second side.
4. 4Meanwhile simmer the dried apples with molasses and water in a small saucepan until softened into a chunky compote, about 10 minutes.
5. 5Serve the hot flapjacks with the warm dried-apple compote spooned on top.