Alaska Sourdough Pancakes of Alaska

Sourdough Starter

I've used this recipe with excellent results. However, be aware that when a new starter is begun, it will take several feedings before developing the desired "sour-tangy-taste" strived for in baked goods. When treated with regularly scheduled attention and loving care, your starter will last for literally centuries! Sharing your well-established sourdough starter with other bread-makers in your life makes a very nice gift they'll surely appreciate! - H. Pryor

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
2 cups room temperature, non-chlorinated water (or bottled water)
2 cups unbleached all-purpose flour
In a 2 to 3-quart glass or ceramic jar or bowl, using a wooden or non-metallic spoon, mix yeast and warm water. Let stand for 10 minutes.
Add flour; mix until thick batter forms. Batter need not be smooth.
Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap.

Let stand in warm place for 24 hours.

Stir; cover loosely. Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour; stirring once a day.
Cover loosely with a glass or ceramic lid or plastic wrap and store in refrigerator. If the starter is not used within one week, you must feed it to keep it alive and active by following directions to replenish below. If a clear liquid (an alcohol sometimes called hooch) rises to the top of starter during storage, simply stir it back in, but if the liquid turns a light pink, it means the starter is beginning to break down and spoil; discard and begin again.

To Replenish Starter
After using a portion of starter, replenish with equal amounts of flour and warm water. For example, if 1 1/4 cups of starter were removed to make bread, replenish remaining starter with 1 1/4 cups warm water and 1 1/4 cups flour. Stir well to blend, cover and let stand in a warm place until bubbly, 3 to 5 hours. Store starter in loosely covered glass container in refrigerator. If not used at the end of one week, remove 1 cup starter and discard; then replenish with equal amounts of flour and warm water as instructed.

Sourdough Pancakes

1/2 cup sourdough starter (see recipe)
2 cups all-purpose flour2 cups lukewarm water 2 tablespoons sugar1 teaspoon salt 3 tablespoons melted shortening, vegetable oil or bacon grease2 eggs 1 teaspoon baking soda
Combine the starter, flour and water in a large non-reactive bowl. Beat until smooth and let stand in a warm place overnight. Place the bowl in a warm place, cover and let it stand until morning. (Be sure to replenish your starter by adding 1/2 cup all-purpose flour and 1/2 cup water; let stand until next morning; then refrigerate.)
Next morning, add the sugar, salt, and shortening. Beat in eggs.
Dissolve baking soda in 1 tablespoon of water and fold gently into batter. Do not stir after soda has been added.
Heat a lightly greased griddle or skillet over medium heat (375*F - 190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.
Makes about 12 pancakes.

Sourdough Pancakes of Alaska

Originating in a Alaska, this recipe was popular in the late 1800s, when a sourdough starter was the common and reliable way to provide leavening for bread products. Preparation begins the night before.
1 cup sourdough starter (see recipe)1 cup all-purpose flour 1 cup warm water 1 egg 1 tablespoon vegetable oil 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon baking soda
Place the sourdough starter in a nonreactive mixing bowl, add the flour and water. Stir and leave, loosely covered, overnight in a warm place.
The following morning, stir the mixture and remove 1 cup, adding it to your sourdough starter in the refrigerator.
To the warm sourdough mixture, add remaining ingredients, stirring well.
For each pancake, pour scant 1/4 cup batter onto a hot griddle. Cook pancakes until dry around edges. Turn and cook other sides until lightly golden brown.
Makes 2 servings.

Rich Sourdough Pancakes

3 large eggs 1 cup milk 2 cups Sourdough Starter mix 1 3/4 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons baking powder 1 1/2 teaspoons salt 1/4 cup granulated sugar
Beat eggs in a medium bowl. Add milk and sourdough starter mix. Sift together flour, baking soda, baking powder, salt, and sugar; add to the egg mixture, mixing well.
Lightly grease a hot griddle. Drop the batter by 1/4 cup onto the griddle and cook until light brown, turning once.
Makes 6 servings.  ¶ 2:02 PM