Yukonsourdoughflapjackspancakes Recipes

SOURDOUGH PANCAKES

Steps:

• In a large bowl, combine the sourdough starter, egg, water, and oil.
• In a separate bowl, combine the nonfat dry milk, salt, baking soda, and sugar. Stir to blend dry ingredients. Add to sourdough starter and mix until batter is smooth.
• Bake on a greased 350 degree F(175 degree C) griddle until golden brown on the bottom. Flip and bake on opposite side.

YUKON SOURDOUGH FLAPJACKS (PANCAKES)

Steps:

• To proof your starter, feed it with equal amounts of flour and water (start with 1 cup of starter and at least 1 cup each of flour and water); cover and let sit overnight.
• Next morning, measure 2 cups of the proofed starter into a mixing bowl.
• Add egg, oil, sugar, and salt to the starter and mix briefly.
• Add enough flour to attain the desired consistency and mix until lump-free.
• Just before cooking the pancakes, dissolve baking soda in 1 Tbsp of warm water and gently blend into batter (See Note).
• Once baking soda is blended in, do not stir again.
• With a pitcher or ladle, pour 2 to 3-inch rounds on a hot (400 F) griddle.
• Cook 2 to 4 minutes, until bubbles form on surface.
• Turn and cook for an additional 2 minutes; serve hot.
• NOTE: If time permits, omit baking soda and stir 1 cup white flour and 1/2 cup of milk into batter.
• Proof, covered, for 1 hour at 85 degrees F, and then without stirring pour batter onto hot griddle--this will make pancakes extraordinary.

ALASKAN SOURDOUGH PANCAKES

Steps:

• Mix sourdough starter, milk, egg, and oil together in a bowl,
• Combine flour, sugar, baking powder, baking soda, and salt in a separate bowl. Add wet ingredients and stir until just mixed; some lumps are okay.
• Lightly spray a griddle with cooking spray and heat over medium-high heat. Working in batches, drop batter by 1/4 cupfuls onto the hot griddle. Cook until bubbles form and edges are dry, about 2 minutes. Flip and cook until golden brown, another 2 to 3 minutes.

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.

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.

GRANDMA'S SOURDOUGH PANCAKES

Steps:

• 1. Night before: Mix flour, milk, salt, and starter in large bowl. Cover and let stand over night! (Be sure to set aside 1 cup as future starter).
• 2. In morning: Add Soda, eggs, sugar, oil or butter. Mix until lumps are gone.
• 3. Cook on heated skillet until cakes are golden brown. Serve with favorite syrup (Grandma's choke cherry syrup is the best!).
• Starter: Soften yeast in warm water.
• Stir in Flour, water, and sugar. Beat until smooth.
• cover and let it stand at room temperature until mixture is bubbly. During this time stir 2-3 times daily. Refrigerate or freeze.
• IMPORTANT GRANDMA TIP:
• DO NOT WASH STARTER CONTAINER! SOURDOUGH, GOOD SOURDOUGH, DEPENDS ON THIS!