The recipe I use is adapted from The Complete Idiots Guide to Fermenting Foods, by Wardeh Harmon. She uses whole-wheat flour in her recipe for Alaska Pancakes, but a few of us in our house are gluten-intolerant, so we use a gluten-free flour alternative, and to my delight, they turn out fluffy, crispy, and divine!
Here is the recipe I use:
GF, Sourdough, Alaska Pancakes
(Blueberries optional, but highly recommended)
4 TB. melted butter
lard or butter to grease the skillet
1/2 tsp. sea salt
1 tsp vanilla extract
2 TB. maple syrup, plus more for serving
2 cups sourdough starter, fed within the last 12 hours * see below for instructions
2 tsp. baking soda
1. Heat a large cast iron skillet or griddle over medium-low heat, and melt lard or butter to grease.
2. In a medium mixing bowl, whisk together melted butter, egg, salt, vanilla, maple syrup, and soda. Pour in sourdough starter and whisk well.
3. Cook until bubbly in the center and slightly liquid in the middle, about 3-4 minutes. (Halfway through cooking is a good time to add the blueberries in, I like to "chuck or fling" them in so they sink a bit down into the pancake).
4. Make sure the top oven rack is not in the top position. Turn on the oven broiler to low. Transfer the skillets to the oven to finish cooking (or put pancakes on a cookie sheet or plate in the oven), about 3 minutes or until the top is browned and pancaked are cooked throughout.Transfer to plate or cooling rack.
5. Serve with butter, maple syrup, or your favorite topping. Leftovers store very well in the refrigerator or freezer for a few weeks. These reheat beautifully in the toaster.
I usually double or triple the batch to keep a stock in the freezer, then pull them out out for a quick breakfast, or PB&J snack. I have also made little pancakes which serve as a wonderful vehicle for cream cheese or creme fraiche, smoked salmon or roe, and diced green onions- delicious!
How to Make a Gluten-Free Sourdough
First you need to find a starter. I would recommend ordering either the Rye or Spelt Starter from Cultures for Health. Follow the instructions to keep a perpetual starter, and share with friends in case your starter has a fatality and you need to start over (it happens!).
I grind the grain the afternoon before cooking pancakes, then mix with water and sourdough starter, cover and let sit overnight. Then I have a nice, soured starter to use in the Alaska Pancake recipe.
Thank you to Rebekah Mocerino for turning me onto this recipe, and for Sherry Foth for (continually) sharing her sourdough starter with me.