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How to make Alaskan sourdough pancakes
Breakfast is such an important meal especially when you’re headed outdoors. Nothing keeps you on stand longer or in that cold stream for hours like a good hot breakfast. If you have the time authentic Alaskan sourdough pancakes just can’t be beat. The trappers and gold miners of Alaska were famous for their sourdough starters. The sourdough was so important to them they referred to it as “The Mother”. If you have never had a sourdough pancake you’re in for a special treat.
To get started you need to make “the Mother” which is very simple. In a glass jar add two cups of all purpose wheat flour(wheat flour is my preference), two cups of very warm water, two tablespoons of sugar, and two teaspoons of yeast. Mix the ingredients together and set it in a nice warm place uncovered. It’s important that you do not use a metal spoon when mixing; the metal will kill the yeast. Make sure the glass container that you’ve used is only half full as the mixture will rise and bubble (proof) over the top. It pays to place a sheet of tinfoil underneath the jar as this process can be a little messy. Let the mixture stand on the counter for five to seven days. Eventually the mixture will retreat back into the container and the magic of fermentation will take over. After sitting on the counter for a week the sourdough should have a really pleasant aroma of fresh baked bread. Stir the starter well, there should be a somewhat clear liquid floating on top of your mixture by now and you want to incorporate it. Now remove a half cup of starter, you can dump it or give it to someone who wants to start their own batch. Add a quarter cup of flour and warm water to make up the half cup you discarded (You’ve just fed your starter). This process needs to happen at least once a week to keep your starter fresh.
Now let’s get started on making some sourdough pancakes. Take a half cup of starter mix and pour it into a mixing bowl. Add two cups of wheat flour, two tablespoons of sugar and two cups of really warm water to the bowl and combine well. Leave your “sponge” to sit over night. In the morning your mixture should be bubbling. Add two tablespoons of oil, two eggs and a tablespoon of baking powder. Your mixture will rise significantly after you add the baking powder. Combine the mixture well and heat your griddle. When the griddle is hot enough grease it with butter and ladle in the pancake mix. This batch will make approximately 10 to 11 pancakes.
When you’re finished place the starter into the fridge and don’t forget to feed it at least once a week. Your starter should always have a pleasant aroma. Sourdough starter if properly maintained will last for years.