Ingredients Jump to Instructions ↓

  1. 1 cup 110g / 3.9oz Sourdough Starter Mix - (see recipe)

  2. 1 cup 62g / 2 1/5oz All-purpose flour

  3. 1 cup 237ml Warm water

  4. 1 Egg

  5. 1 tablespoon 15ml Vegetable oil

  6. 1 tablespoon 15ml Sugar

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/2 teaspoon 2 1/2ml Baking soda

Instructions Jump to Ingredients ↑

  1. Place the Sourdough Starter Mix in a nonreactive mixing bowl, add the flour and water. Stir and leave, loosely covered, overnight in a warm place.

  2. The following morning, stir the mixture and remove 1 cup, adding it to your sourdough starter in the refrigerator.

  3. To the warm sourdough mixture, add remaining ingredients, stirring well.

  4. For each pancake, pour scant 1/4 cup batter onto a hot griddle. Cook pancakes until dry around edges. Turn and cook other sides until lightly golden brown.

  5. This recipe yields 2 servings.

  6. Description:

  7. "Originating in a Alaska, this recipe was popular in the late 1800s, when a sourdough starter was the common and reliable way to provide leavening for bread products. Preparation begins the night before."


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