Pops Sourdough Pancakes Recipes

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.

TRAPPER JOHN'S SOURDOUGH PANCAKES

Steps:

• 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.

GRANDMA'S SOURDOUGH PANCAKES

Steps:

• Sift flour, baking powder, and salt together into a medium bowl.
• Beat egg in a small bowl. Stir in milk and melted butter. Add wet ingredients to dry ingredients; blend briefly. Stir in sourdough starter. Allow to rest while griddle preheats, about 10 minutes.
• Preheat a griddle to 375 degrees F (190 degrees C).
• Drop pancake batter onto the hot griddle. Cook until pancakes rise and look a bit dry on top, 2 to 3 minutes. Flip and cook until the other side is golden brown, about 2 minutes.

SETH'S SOURDOUGH PANCAKES

Steps:

• Combine flour, baking powder, baking soda, and salt in a mixing bowl with a fork. Add milk, starter, and oil; mix thoroughly.
• Heat butter on a griddle or in a skillet over medium-high heat. Scoop 1/4 cupfuls onto the hot griddle and cook until bubbles begin to form on the top, 2 to 3 minutes. Flip and continue to cook until golden, 1 to 2 minutes more.

POP'S SOURDOUGH PANCAKES

Steps:

• With a wooden spoon, stir dry ingredients together in a large mixing bowl and gradually add lukewarm water.
• Stir until mixture resembles a smooth paste.
• Cover with a towel and set in a warm place to sour, stirring mixture several times a day.
• In two or three days the mixture will be ready.
• Start the night before you want pancakes by adding 2 cups warm water and 2 1/2 cups of flour.
• Let sit at room temperature overnight.
• When ready to cook, REMOVE ONE CUP OF BATTER AND PLACE IN FRIDGE IN AIRTIGHT CONTAINER (THIS WILL BE YOUR STARTER FOR NEXT TIME!).
• Add egg, cooking oil, instant dry milk, salt, baking soda, and sugar.
• Lightly grease skillet and heat on medium-high.
• Pour batter to make several pancakes in the skillet.
• Once bubbles appear on the tops of the pancakes and edges begin to brown, gently pull up pancakes with a spatula and flip over to cook the other side.
• Cook both sides until golden brown. Serve warm, with any topping you like.