Alaska Sourdough Waffles or Pancakes
Bread means life. To survive in the cold Alaska Gold Rush, prospectors learned to bake sourdough bread from French miners who brought sourdough up from California. To keep the starter alive, they kept it in a tobacco tin, in a shirt pocket, which earned them the name of "sourdoughs." Today, Chef Andrew loves paying homage to Alaska's rich history, and we hope you will love his recipe.
Used with permission from Alaska Magazine and Chef Andrew Maxwell, Silver Salmon Creek Lodge, in Lake Clark National Park, Alaska.
Prep Time
50 min
Bake Time
3-4 min
Total Time
14 hrs
Yield
8-10 waffles or 10-12 pancakes
Ingredients:
2 cups (288g) Sequoia all-purpose flour
3 tablespoons (33g) baking powder
½ teaspoon (4g) salt
3 tablespoons (33g) granulated white sugar
2 large eggs
4 tablespoons (44g) safflower or canola oil
2 cups (480g) whole milk
1 cup (230g) active sourdough starter
4 tablespoons cold coconut oil for waffle iron or butter for the pancake griddle
Baker's Notes:
If you wish to make fewer waffles or pancakes, simply divide the recipe in half.
These waffles are full of rich, fruity flavor and moisture and have a beautiful soft and crisp texture. To capture their goodness, cook them just to the perfect golden-brown.
There are lots of ways to enjoy these waffles and pancakes. The best we know is to serve them with fresh, ripe seasonal berries that are local to wherever you live. To try them the authentic Alaskan way, you can also try them with wild huckleberries and a dollop of luscious homemade creme fraiche that cuts right through the tartness of the berries, garnished with a fresh mint leaf. If you are more of a classic connoisseur, this recipe is just as good with maple syrup, peanut butter, strawberry jam, or any other toppings of your choice.
Instructions:
- The key to great sourdough waffles and pancakes is to use an active sourdough starter, which means a starter that has been fed 10-15 hours ahead of time (or the night before) and has bubble activity.
- The next morning, in a small bowl combine sugar, eggs, milk, oil, and the sourdough starter. For smooth consistency, the starter may need to be broken up into bits, depending on viscosity.
- Allow the mixture to sit for 20-30 minutes.
- In the meantime, in a medium-sized bowl, combine flour, baking powder, and salt.
- Add the wet mixture to the dry mixture, stirring as you pour to avoid large clumps.
- Once the liquid is fully combined, let it rest for 15 minutes and prepare your griddle or waffle iron for medium heat.
- For waffles: heat waffle iron to medium heat. Brush the grill generously with coconut oil.
- Using a large ice cream scoop (approximately ½ cup batter), pour batter on the griddle to reach all edges. Close the lid.
- Let cook 3-4 minutes until golden-brown and crisp.
- If cooking for a crowd, place waffles on a cookie sheet, cover with foil and keep warm in a 200°F oven.
- For pancakes: dice cold butter into 12 cubes. On a griddle or frying pan, drop a cube in each spot you intend to fry a pancake. When the butter is melted, pour the batter into the middle using an ice cream scoop or large ladle.
- After about 3-4 minutes, the bubbles will start forming in the center of the pancakes. This is the perfect time to flip and reveal the golden crust.
- Continue cooking on the other side for another 3-4 minutes or until cooked through.
- Serve with butter and maple syrup or Creme Fraiche and Wild Huckleberries.
Baker's Notes:
If you wish to make fewer waffles or pancakes, simply divide the recipe in half.
These waffles are full of rich, fruity flavor and moisture and have a beautiful soft and crisp texture. To capture their goodness, cook them just to the perfect golden-brown.
There are lots of ways to enjoy these waffles and pancakes. The best we know is to serve them with fresh, ripe seasonal berries that are local to wherever you live. To try them the authentic Alaskan way, you can also try them with wild huckleberries and a dollop of luscious homemade creme fraiche that cuts right through the tartness of the berries, garnished with a fresh mint leaf. If you are more of a classic connoisseur, this recipe is just as good with maple syrup, peanut butter, strawberry jam, or any other toppings of your choice.