I use to lead bike tours in Alaska and there was this lodge, Sheep Mountain Lodge, that we would stop at and get a 2nd breakfast after doing some major climbing to get there.  I think all of us would order the sourdough pancakes.  To me these were extra special pancakes.  When I started making sourdough bread the memories of these pancakes came back to me and I started to wonder how they were made.  I tried many different recipes and none of them even came close.  When I made the whole wheat injera my brain started working on how to make sourdough pancakes.

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The Dough: 

Ingredient 

Amount      

Measurement

Whole Wheat Flour

159.00

grams

Water

278.00

grams

50% hydration Preferment    

2.00

grams

 

Method: 

 I mix the above all together and let it set until the flour floats to the top and the water sinks to the bottom.  The first batch normally takes 48 hours, after that a new batch made in the little bit left in the contanier is ready in 12 hours.  The flour I grind myself and has the bigger pieces sifted out.  When that batter has fermented enough I take a fork and mix the water and flour together until I get the batter to the consitency that I want.  Mixing it up to much and you will end up with thin pancakes and a very runny batter.  The pancakes at Sheep Mountain Lodge filled up the plate and were thick and fluffy.  I could never figure out how they did that either but now I am able to do that.  I take a full cup of batter and pour it on the griddle.  This ends up making the large fluffy pancake.  I cook them on one side until it is nice and brown then flip it over to the other side to finish cooking.  Eat them like you do your regular pancakes.  I like mine with butter and maple syurp on them.  Here is a quote from Sheep Mountian Lodge's breakfast menu about their sourdough pancakes.

WARNING – Our sourdough pancakes are the real thing.  Expect a strong-flavored, tangy pancake, an Alaskan tradition.  Order buttermilk if you are not sure.