I first had sourdough pancakes in Kodiak, Alaska after picking up a sourdough starter at a local farmer’s market. All of my Alaska friends were appalled that I had never had sourdough pancakes before, because in Alaska, it’s basically the national food.
My particular starter is from local Kodiak islander Marie Rice, who acquired it in 1964 from the local school nurse. The nurse had acquired it from a friend from Sitka, Alaska who claimed that the starter had been kept continuously since 1912. I’d like to think the story is true, but there’s no way to know for sure. A friend of mine on the island claims that he has one from 1890. I suppose it doesn’t matter if they are really that old or not, but for me the important thing is that my starter is mature and the flavor is great! Check out my entry on caring for a sourdough starter.
Sourdough, of course, is an important part of Alaska’s early prospecting history. It has been said that in order to keep stores of bread in between outposts, prospectors would keep sourdough starters at the bottom of their sleeping bags so they would warm and ferment.
These pancakes changed pancakes for me. I can never go back to regular pancakes if I have the choice. Enjoy them with jams, syrup, or my favorite, peanut butter.
- 3 cups mature, recently fed starter
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon white sugar
- ¼ cup coconut or vegetable oil
- 2 large eggs
- 1 cup fresh blueberries
- Mix all ingredients well. The consistency should be sticky from the starter, which is fine. I like to use ¼ cup of batter for each pancake. Measure out the desired amount of batter, and place on a hot griddle or skillet. The pancake is ready to flip once bubbles stop forming in the batter, but the middle is still raw in the side facing up. At this time, you also will notice the edges of the pancake start to become fully cooked. Once flipped, cook on the second side for about one minute or until golden brown.
- Alaska Sourdough Pancake recipe from Kodiak local Marie Rice.