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 it 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."

Check out Linda's Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, Quick Breads.

More of Linda's great Pancake and Bread Recipes for your bread making.
 

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 tablespoons warm water

* If you don't presently have a sourdough starter, either make your own sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order.

In a large bowl, add sourdough starter, sugar, egg, olive oil, and salt; mix well.

In a small bowl, dilute 1 teaspoon baking soda in 1 tablespoon of warm water. Important: Only add baking soda to batter just before you are ready to cook the 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. Let the mixture bubble and foam a minute or two.

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.

Cook 1 to 2 minutes on each side or until golden brown. Remove from heat and serve.

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.