For me, Saturdays and Sourdough pancakes go hand in hand with real maple syrup and butter on each pancake. But the traditional way to make these griddle cakes begins with bacon. And though it is not healthy, once in a while you have just got to use bacon grease for the oil in pancakes to find the depth of flavor intended from by those Yukon prospectors. 

Last Saturday after making Mischbrot (German Rye),  I had tucked my Alaskan Starter back into the fridge. So yesterday, before going to bed, I fed the start with a cup of flour and 3/4 cup of water. By morning it was bubbly and ready to use.

Activating ‘Starter’ for Pancakes

If you have time, it takes a week to grow your own using this method from The Kitchen:  How To Make Your Own Sourdough Starter. 

 

Though I am using my Alaskan Start (mostly to keep it active) this week, every other week I have used my start from Abigail’s Oven, which has been my go-to source for 18 months. It has always made great waffles and pancakes. However, since I have two active starts, one Alaskan and one San Franciscan unless I freeze them, they have to be fed. 

To activate the starter, the night before, (or at least four hours before you need the start), mix 1/4 cup water with 1/3 flour and set the mixture aside on your kitchen counter.  It will be ready to use for breakfast in the morning.

 

The tradition for Yukon Sourdough pancakes is to make “Silver Dollar” sized as shown on the left. 

Klondike Sourdough Pancakes

Serving Size:
Time:
Difficulty:

Starter Ingredients

  • 2 cups flour
  • 2 cups water or milk, your choice
  • 1/3 cup sourdough starter (remember to replenish the start*)
  • 1 lb bacon

Batter Ingredients

  • 3 cups of starter
  • 1 cup milk
  • 1 cup flour
  • 2 eggs
  • a big pinch of salt
  • ¼ cup bacon drippings
  • 4 or 5 Tbsp Sugar
  • 2 teaspoons soda

Directions

  1. Prepare the starter the day before you need it by mixing the 1/3 cup sourdough starter with two cups of flour and two cups of warm water or milk. Set it aside overnight in a warm place to let the sponge ripen.
  2. In the morning, before you start the pancakes, fry up a pound of bacon, reserving a quarter cup of bacon fat (now don’t go all heart attack on me—bacon makes this breakfast traditional). Set grease aside to cool down some. 
  3. For the pancakes
  4. Mix the milk, sugar, and eggs together
  5. Stir in flour and salt
  6. Add bacon drippings
  7. Then add all the above to 3 cups of starter stirring just to combine
  8. When the griddle is hot, stir in soda to the mixture, but be ever so gentle as you fold this in and let it bubble up.
  9. On a well-greased and hot griddle pour a small (about 1/8 cup) amount of batter to get the traditional “Silver Dollar” size.

* Always reserve a few tablespoons of start and fed it 1/3 cup flour and 1/4 cup water. Let this stand 4 hours before placing the start in the fridge for the next use

Tell us about your favorite sourdough recipes for Saturdays in the comment section below.