Alaskan Sourdough Pancakes Recipes

Steps:

• Mix sourdough starter, milk, egg, and oil together in a bowl,
• Combine flour, sugar, baking powder, baking soda, and salt in a separate bowl. Add wet ingredients and stir until just mixed; some lumps are okay.
• Lightly spray a griddle with cooking spray and heat over medium-high heat. Working in batches, drop batter by 1/4 cupfuls onto the hot griddle. Cook until bubbles form and edges are dry, about 2 minutes. Flip and cook until golden brown, another 2 to 3 minutes.

Steps:

• Preheat the oven to 300 degrees F.
• In a medium bowl, mix together the yeast and the warm water. Allow the mixture to rest (and allow the yeast to dissolve) in a warm area of your kitchen, about 5 minutes.
• In a large bowl, combine the flour and sugar. Set aside.
• In a pot or saucepan over medium heat, heat the milk until it is warm. Do not simmer or boil. Remove the milk from the heat, add 3 tablespoons of the butter and pour into a bowl to cool it slightly before mixing with the other ingredients.
• Stir the yeast and water mixture and gently whisk in the flour and sugar. Finish by whisking in the milk mixture. Cover the bowl with a layer of plastic wrap and set aside in a warm place to rest for about 1 hour. What to look for: After about 1 hour (maybe a little longer) the batter should increase in volume and be somewhat "bubbly" in appearance. Cover and refrigerate until the next morning.
• Remove the batter from the refrigerator and allow it to come to room temperature for about 15 minutes. When ready, whisk in the eggs and salt.
• Heat a large cast iron pan (or, if preferred, a griddle). Melt 1 tablespoon of the remaining butter. Spoon the batter. Cook each pancake for a couple of minutes until you see bubbles on the surface. Flip on the second side, cooking for another minute. When done, place them on a plate, keeping them covered with foil in the oven until you build up a batch.

Steps:

• In a large mixing bowl, beat eggs.
• In a separate bowl, add sugar, salt, baking soda, and water and mix until incorporated. Add to beaten eggs. Add Sourdough Starter to mixture and beat with wooden spoon. Do not beat too long.
• Spoon on griddle in 1/4 cup amounts. When bubbles appear on top of pancakes, turn over. Cook until golden brown.
• In a large bowl, combine the water, yeast, and honey and mix well. Add the flour and mix until all of flour is incorporated. Cover with a towel or loosely with plastic wrap and let sit in a warm place overnight. Refrigerate.
• When using the starter, remove 2 cups to use for the pancakes. Add 2 cups flour and 2 more cups warm water to the starter. Cover and refrigerate. If you don't use your starter for more than 3 days, it needs to be fed. Remove 1 cup and discard. Add 1 cup flour and 1 cup warm water, cover and refrigerate.

Steps:

• To proof your starter, feed it with equal amounts of flour and water (start with 1 cup of starter and at least 1 cup each of flour and water); cover and let sit overnight.
• Next morning, measure 2 cups of the proofed starter into a mixing bowl.
• Add egg, oil, sugar, and salt to the starter and mix briefly.
• Add enough flour to attain the desired consistency and mix until lump-free.
• Just before cooking the pancakes, dissolve baking soda in 1 Tbsp of warm water and gently blend into batter (See Note).
• Once baking soda is blended in, do not stir again.
• With a pitcher or ladle, pour 2 to 3-inch rounds on a hot (400 F) griddle.
• Cook 2 to 4 minutes, until bubbles form on surface.
• Turn and cook for an additional 2 minutes; serve hot.
• NOTE: If time permits, omit baking soda and stir 1 cup white flour and 1/2 cup of milk into batter.
• Proof, covered, for 1 hour at 85 degrees F, and then without stirring pour batter onto hot griddle--this will make pancakes extraordinary.

Steps:

• Night before: Combine sourdough starter, flour, milk and salt in a non-reactive bowl with a whisk. Cover with kitchen towel or cheesecloth and let stand overnight on the counter.
• Next morning: Stir down the batter and whisk in the baking soda, eggs, melted butter and sugar. Fold in fresh blueberries; making sure that they are incorporated into the batter.
• Spray griddle with Pam and pour large silver dollar size batter onto hot griddle. Cook until golden brown. Serve with butter and heated maple syrup or pancake syrup.
• Note: The blueberries need to be folded into the batter, rather than placed on top of the pancake. The blueberry will burn and make the griddle hard to work with for the next batch of pancakes. Spray Pam in between each batch so that they do not stick.