Alaskan Sourdough Griddle Cakes
Source of Recipe
the web
List of Ingredients
Alaskan Sourdough Griddle Cakes
1 cup prepared sourdough starter from a commercial mix
1 cup warm water (90 degrees to 100 degrees)
1 cup unbleached flour
1 tablespoon sugar
1/4 teaspoon EACH: salt and baking soda
1 tablespoon oil or melted butter
1 egg, lightly beaten
Butter
The night before: In a large ceramic or glass bowl, place 1 cup of prepared sourdough starter and 1 cup warm water. Stir to blend. Stir in 1 cup unbleached flour; beat to a smooth batter. Cover bowl with plastic film and set aside in warm place. Let mixture stand until it is bubbly and a clear liquid begins to collect on surface (usually 6 to 12 hours, depending on liveliness of the starter). Recipe
On day of serving: Return 1 cup of the starter mixture to the sourdough-starter storage container. To remaining mixture add sugar, salt, baking soda, oil and egg; stir to combine.
Preheat a large, lightly buttered or oiled griddle or heavy skillet until droplets of water bounce when dropped into skillet. Pour 2 to 3 tablespoons batter per pancake onto griddle; cook until bubbles on top burst and stay open. Flip with spatula; cook until second side is golden brown. Repeat with remaining batter. Serve with butter and syrup or honey. Makes 24 (3-inch) or 16 (4-inch) pancakes.
This Gold Rush-era favorite was originally a specialty of one of the hotels in "Hangtown," an 1800s nickname for the California gold country town of Placerville, where frontier criminals were sometimes executed.
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