Sunday, February 8, 2009

Alaskan Sourdough Pancakes

Alaskan Sourdough Pancakes are made with an overnight sourdough starter. The starter is ready to use in the pancake batter the next morning for breakfast or brunch. It is important to have the batter of the proper consistency the night before using so you don’t have to add flour or liquid the next morning.



These pancakes are delightfully tender and brown beautifully. They also have a slightly tangy flavor and go really well topped with maple syrup and strawberries.


Be sure to keep some starter for next time:

The first time you make the starter, you will use a package of yeast. Reserve 1 cup of the starter and keep it in the refrigerator for next time. Then when you make up the starter again, you'll use the reserved starter instead of the yeast. Then, you'll reserve a cup from that batch and so on and so forth.

 

Alaskan Sourdough Starter

The recipe for these pancakes is from Sourdough Breads and Coffee Cakes by Ada Lou Roberts

Makes: Twelve 4-inch pancakes

Ingredients:

  • 1 package dry yeast
  • 1 cup warm water
  • 2 teaspoons salt
  • 4 tablespoons sugar
  • 1 1/2 cups white flour

Directions:

Prepare this the day before you want to use it.

Soak yeast in the warm water.  Add salt, sugar and flour, and beat well. You should have a batter which will pour but is not too thin. Keep in a warm place, tightly covered in bowl large enough to allow for it to double in volume.  Starter doubled in volume after fermenting all night.




Save 1 cup of this starter and store in covered container in the refrigerator.  Use the remaining starter batter to make Alaskan Sourdough Pancakes. The 1 cup stored starter may be used the next time you make pancakes.



Alaskan Sourdough Pancakes


Ingredients:

  • Alaskan Sourdough Starter (full recipe less 1 cup)
  • 2 tablespoons melted butter
  • 1 egg, well beaten
  • 1/2 teaspoon baking soda dissolved in 1 tablespoon water

Directions:


To the starter batter add the butter, eggs, baking soda and water.  Bake pancakes on a hot griddle.


It's time for brunch. I don't know about you but I'm hungry. Let's eat!



Using the reserved starter:

The next time you want to make more pancakes, make up the starter as you did the first time except use the reserved 1 cup of starter instead of the dry yeast. Be sure to pour off the 1 cup of starter each time before adding the butter, egg and soda dissolved in water and never add any leftover pancake batter to the starter.


Tip: The amount of soda may be increased slightly if for any reason the batter smells too sour.

Happy Baking!

Cathy

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