I say almost, because I don’t have an Alaska sourdough starter.
I will be working on that later today, and when it is ready, I will make another batch to compare.
Basic Sourdough Hotcakes
(adapted from Alaska Sourdough)
Note: make sure the mixing bowl you use has enough room for the batter to expand.
2 cups sourdough starter
2 Tbsp sugar
4 Tbsp oil
1/2 tsp salt
1 scant tsp baking soda; full teaspoon if starter is very sour.
Mix together all ingredients except soda.
Heat pan or griddle.
Dissolve soda in a tablespoon of warm water. Fold soda gently into batter. Batter should immediately begin to expand and become light and fluffy.
Cook on prepared pan or griddle. Place cooked hotcakes on hot place and serve immediately.
I like to put some butter onto the hotcakes as soon as possible after transferring them from pan to plate, while waiting for the next one to cook. That way, the butter is melted into the hotcake before it gets to the person eating it.
These hotcakes have a very strong and robust sourdough flavour. Which makes sense, since it’s got no additional flour, and only egg and oil for additional liquid.
For this recipe, I use an 8 cup measuring cup as a mixing bowl; that way I can measure the 2 cups of starter first, then add everything else, and still have room for the batter to expand.