Sourdough Pancakes
A treasured Gold Rush tradition that has fueled Alaskans for over a century. These tangy, fluffy sourdough pancakes topped with wild Alaskan berry compote connect you to the pioneering spirit of the Last Frontier. Sourdough starters were so valuable during the Klondike Gold Rush that miners would sleep with them to keep them warm.
Equipment Needed
Instructions
Prepare the batter base: The night before, combine the sourdough starter, flour, and buttermilk in a large bowl. Cover loosely and let sit at room temperature overnight. This develops the tangy sourdough flavor.
Make the berry compote: In a saucepan, combine the wild berries, sugar, and water. Bring to a simmer over medium heat, stirring occasionally. Cook for 8-10 minutes until berries break down and sauce thickens.
Finish the compote: Remove from heat and stir in lemon juice and vanilla. Keep warm while you make the pancakes. The compote will continue to thicken as it cools.
Complete the pancake batter: To your overnight sourdough mixture, add the eggs, melted butter, sugar, baking soda, and salt. Whisk until just combined - some lumps are okay.
Heat your griddle: Preheat a griddle or large skillet over medium heat. Lightly grease with butter. The pan is ready when drops of water sizzle and evaporate quickly.
Cook the pancakes: Pour 1/4 cup batter for each pancake onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown.
Keep warm: Transfer cooked pancakes to a baking sheet in a 200°F oven to keep warm while cooking the remaining batter. This ensures all pancakes are served hot.
Stack and serve: Stack 3-4 pancakes on each plate. Top with a generous pat of butter and spoon warm wild berry compote over the top. Serve with maple syrup on the side.
💡 Pro Tips & Variations
- Start your own sourdough: True Alaska sourdoughs keep their starters alive for decades. Start your own by mixing equal parts flour and water, then feeding daily.
- Use Alaska berries: Wild Alaskan blueberries, lingonberries, and salmonberries are traditional. Frozen wild berries work well if fresh aren't available.
- The tang factor: A more mature sourdough starter gives more tang. For milder flavor, use starter fed within the last 12 hours.
- Don't overmix: Overmixing develops gluten and makes tough pancakes. Stir until just combined with visible lumps.
- Baking soda magic: The baking soda reacts with the acidic sourdough to create extra lift and fluffy texture.
- Gold Rush authenticity: Original sourdough prospectors added the eggs and fat in the morning to their overnight sponge - just like this recipe.