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I adapted this sourdough pancake recipe from the wonderful sourdough cookbook called Alaska Sourdough by Ruth Allman.
During the Klondike gold rush of 1898, it was
said that a real "Alaskan Sourdough" would just as soon spend a year in the
hills without his rifle, as to tough it through without his bubbling
sourdough pot! Since food was scare, food provisions were more valuable than
gold. In extreme cold, miners would put the dough ball under their clothes,
next to their skin, or tuck it into their bedroll with them at night,
anything to keep the sourdough alive.
This great pancake recipe is a good way to use
some of your extra sourdough starter. You couldn't ask for an easier pancake recipe that this one, and the pancakes
are so light that they "melt in your mouth."
If you don't presently have a sourdough starter, either make your own
sourdough starter or purchase
Packaged Sourdough Starter Mix by mail-order.
Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Sourdough Starter,
Quick Breads.
Sourdough Pancakes - How To Make Sourdough Pancakes
Recipe Type:
Sourdough Bread,
Brunch & Breakfast,
Pancakes
Yields: 4 servings
Prep time: 5 min
Cook time: 5 min
Ingredients:
2 cups
sourdough starter, room temperature*
2 tablespoons granulated sugar
1
egg
4 tablespoons
olive oil
1/2 teaspoon
salt
1 teaspoon baking soda
1 tablespoon warm water
* The night before using your sourdough starter, remove
from refrigerator and let come to room temperature. Then feed the starter
with flour and water.
Let
this sit eight (8) hours or preferably overnight. It is now ready to use in your
sourdough pancakes! How to feed and maintain your
Sourdough Starter.
Preparation:
In a large bowl,
add sourdough starter, sugar, egg, olive oil, and salt; mix well; set aside.
In a small bowl,
dilute 1 teaspoon baking soda in 1 tablespoon of warm water.
Important: Only add
baking soda/water mixture to the pancake batter just before you are ready to cook the pancakes.
When ready to cook your sourdough pancakes, fold the baking soda/water mixture gently into the
prepared pancake batter (do not beat). This will cause a gentle foaming and rising action in the batter. Let the mixture bubble and foam
a minute or two before using.
Heat up a lightly-greased griddle (I like to use my
cast-iron skillet griddle) until fairly hot; then pour the sourdough pancake batter onto the griddle.
For each pancake, pour 1/4 to 1/2 cup sourdough pancake batter onto hot griddle.
I have that using my soup ladle makes the perfect size pancakes.
Cook the pancakes 1 to 2 minutes on each side or until golden brown
and bubbly. Remove from heat and serve.
Serve with your favorite toppings.
Yields 4 servings.
Sourdough Pancake Variations:
Blueberry Sourdough Pancakes:
Combine 1 cup blueberries dusted with 2 tablespoons sugar; let stand a few minutes.
Gently fold blueberries into the batter just before adding the baking soda mixture.
Apple Pancakes:
Grate some tart apples into the batter before adding the baking soda mixture.
Banana Pancakes:
Thinly slice or mash banana into the batter before adding baking soda mixture.
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