Alaskan sourdough blueberry pancakes
On my quest for sourdough about the Klondike Gold Rush, Arianna Sikorski joined me on the last lap from Whitehorse to Dawson. She had her Alaskan sourdough with her and she baked pancakes with it. I guarantee that they were tasting exquisite. Here's her recipe.
Pour into medium sized bowl (plastic or glass), all of your starter, 500 g or 2 cups of luke warm water and 300 g or 2.5 cups of flour. Mix thoroughly, cover with saran wrap or shower cap and let sit in warm spot overnight.
Note: Consistency should be similar to the starter added. Add water/flour until mixture has nice healthy big bubbles rising to the top.
IMPORTANT : the fact you add no more extra flour later in the recipe is making these pancakes very digestive and nutritional. As all the flour is going to be fermented by the yeasts and lactic acid bacteria, unleashing all the nutritional potential of the flour. Talking about Health and Well-Being. These pancakes are a very good start of the day.
Take out 350 g or 1.5 cups of the mixture and put in sourdough crock and refrigerate for next use. This is your new starter.
IMPORTANT! Take out BEFORE adding any other ingredients to the mixture.
After removing the starter, add the following to the mixture in the bowl:
30 ml or 2 Tbsp. vegetable oil
30 g or 1/4 cup instant dry/powdered milk or evaporated milk
Beat thoroughly. In a separate smaller bowl combine the following:
5g or 1 tsp. salt
5 g or1 tsp. baking soda
25 g or 2 Tbsp. sugar
2,5 g or 1 tsp. cinnamon (if you want, to taste)
Mix these dry ingredients together, get all lumps out of soda. Then sprinkle evenly over the top of the batter/mixture and fold in gently. This will cause the batter to rise. Let the batter rest just a few moments as you get the griddle ready.
Mix in fresh blueberries to the batter and then pour batter on griddle to make pancakes. Makes about 12 pancakes.