Alaska Sourdough Hotcakes
Tangy, fluffy hotcakes made from a well-fed sourdough starter, a staple of Alaskan gold rush breakfast tradition.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Griddle or skillet
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 10
- carbs
- 48
- protein
- 9
- calories
- 320
Instructions
- 1
Mix sourdough starter, flour, and milk in a large bowl the night before. Cover and let rest at room temperature overnight.
- 2
In the morning, whisk in the egg, sugar, melted butter, and salt.
- 3
Sprinkle baking soda over the batter. Gently mix it in until the batter bubbles and puffs slightly.
- 4
Heat a lightly buttered griddle over medium heat.
- 5
Pour rounds of batter onto the griddle. Use about a third of a cup for each pancake.
- 6
Cook for about 2-3 minutes. Stop when bubbles form on top and the edges look set.
- 7
Flip the hotcakes over. Cook for another 1-2 minutes until both sides are golden.
- 8
Serve them hot with butter and syrup.
Chef's tips
Always save at least a cup of unfed starter for next time. Do not overmix once you add the baking soda, because it starts working right away.
Storage
Refrigerate leftover hotcakes for up to 2 days.
Reheating
Reheat in a toaster or dry skillet until warmed through.
Common mistakes to avoid
- •Not resting the starter mixture long enough, which loses that tangy flavor.
- •Overmixing after adding baking soda, which makes the batter flat.
Serving suggestions
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