Best 2 Alaska Sourdough Pancakes Recipes
In the heart of the Alaskan wilderness, where the air is crisp and the sourdough starter is always bubbling, lies a breakfast tradition that warms the soul and fills the belly - Alaska sourdough pancakes. These iconic flapjacks are a testament to the resilience and resourcefulness of the Alaskan people, and their culinary heritage is deeply rooted in the unique ingredients and techniques that have been passed down through generations. From the tangy sourdough starter to the wild Alaskan berries that dot the batter, each bite of these pancakes tells a story of the Last Frontier. Join us on a culinary journey as we explore the secrets behind these beloved pancakes and present you with a collection of recipes that capture the essence of Alaska in every fluffy bite. Let's dive into the history, variations, and simple yet delicious recipes that make Alaska sourdough pancakes a cherished tradition.
Check out the recipes below so you can choose the best recipe for yourself!
SOURDOUGH BUTTERMILK PANCAKES
A light and scrumptious pancake that is quick and easy to make with sourdough starter.
Provided by earthmother
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Add egg, sugar, sourdough starter, flour, and buttermilk to a bowl in the order listed. Mix thoroughly before adding baking soda; batter will be light and bubbly. Do not mix again.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are slightly dry, 3 to 4 minutes. Flip and cook until pancakes sound hollow when tapped with a spatula, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 180 calories, Carbohydrate 33.7 g, Cholesterol 32.9 mg, Fat 1.6 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 379.2 mg, Sugar 7.2 g
SOURDOUGH PANCAKES
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.
Tips:
- Ensure that your sourdough starter is active and bubbly before beginning the recipe. If it's not, feed it a few times until it is.
- When mixing the batter, avoid overmixing, as this can result in tough pancakes. Mix just until the ingredients are combined.
- Let the batter rest for at least 30 minutes before cooking. This will allow the sourdough starter to work its magic and create light and fluffy pancakes.
- Cook the pancakes over medium heat. If the heat is too high, the pancakes will brown too quickly and not cook through properly.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fresh berries, or whipped cream.
Conclusion:
These sourdough pancakes are a delicious and easy-to-make breakfast that is sure to please everyone at the table. With their light and fluffy texture and tangy flavor, they are a perfect way to start your day. Plus, they're a great way to use up any leftover sourdough starter. So next time you're looking for a special breakfast treat, give these sourdough pancakes a try and you won't be disappointed!
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