Trapper John's Sourdough Pancakes
- 1 cup sourdough starter
- 1 1/2 cups unbleached white flour
- 1/2 cup whole wheat flour
- 1/4 cup wheat germ, optional
- 1 tablespoon sugar, optional
- 2 cups water
- 2 beaten eggs
- 2 tablespoons oil
- 1/2 cup milk
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon baking soda
- Accompaniments: maple syrup, birch syrup, butter, sugar
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
The night before, take a cup of sourdough starter out of the refrigerator or root cellar, and add flour, whole wheat flour, wheat germ, sugar, and water. Mix well, cover, and place in a warm place overnight. In the morning, remove a cup of the "sponge" and put it back in a jar in the refrigerator. (If you forget this step you won't have any more starter for another day).
To the remainder, add eggs, oil, and milk. In a small bowl, mix together with a little water, salt, sugar, and baking soda. Stir into the batter and mix just until the ingredients are blended well. Let this sit for 10 minutes. Preheat griddle, grease with butter, and pour or ladle batter onto the griddle. Turn pancakes over as soon as the bubbles begin to pop. Flip over for just a few seconds, and remove pancake from grill to a heated plate. Continue until all the batter is used, then sit down and enjoy a real "Taste of Alaska!" Serve with real maple syrup, birch syrup, or butter and sugar.
Note: This recipe makes about 12 pancakes, and may be doubled. For more pancakes, it is best to make two separate batters. Leftover pancakes (if there are any!) can be spread with peanut butter and jelly, rolled up and enjoyed as a snack.
Recipe courtesy Grete Perkins, Trapper John's B&B, Talkeena, AK