Originating in a Alaska, this recipe was popular in the late 1800s, when a sourdough starter was the common and reliable way to provide leavening for bread products. Preparation begins the night before.
1 cup sourdough starter
1 cup all-purpose flour
1 cup warm water
1 egg
1 tablespoon vegetable oil
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
Place the sourdough starter in a nonreactive mixing bowl, add the flour and water. Stir and leave, loosely covered, overnight in a warm place.
The following morning, stir the mixture and remove 1 cup, adding it to your sourdough starter in the refrigerator.
To the warm sourdough mixture, add remaining ingredients, stirring well.
For each pancake, pour scant 1/4 cup batter onto a hot griddle. Cook pancakes until dry around edges. Turn and cook other sides until lightly golden brown.
Makes 2 servings.