Overnight success
Sourdough pancakes can be your secret weapon for holiday guests Sourdough whole wheat pancakes
Dinner at Home
Because we have always been big fans of San Francisco-style sourdough bread, our Alaskan tour guides made our mouths water every time they referred to the common nickname for a Klondike prospector, a sourdough.
Turns out, the prospectors traveled with a pot of sourdough strapped to their backs. Like many pioneers and cross-country travelers, they kept a small amount of yesterday’s dough alive to start tomorrow’s bread.
Maintaining a sourdough starter on the trail was said to be a true art. The accomplished cook (“cookie”) was able to keep a batch replenished in any weather or trail condition.
Happy to learn about our history during our Alaska travels this summer, we were even happier to encounter sourdough on menus everywhere we traveled. The delicate tang of sourdough starter can influence everything from pancakes to pretzels, quick breads, pizza crust and biscuits.
Raising pancakes with yeast is an old American tradition that predates the invention of baking powder. The overnight proofing develops the flavor of the flours, and the yeast ensures lightness.
With little effort and planning, sourdough can transform pancakes for your overnight holiday guests. Pancakes are more economical to cook at home than eat out, plus the cook looks like a hero — as most of the preparation is done the night before.
My favorite sourdough pancake recipe starts with a version from our 1975 edition of “The Doubleday Cookbook.” I substitute whole wheat flour for a portion of the all-purpose flour for a nutty flavor. I admit that I rarely keep any of the starter due to an alwayscrowded refrigerator. Instead, I simply plan ahead a day or so.
At this time of the year, I serve the pancakes with an easy fruit compote made from colorful dried fruits. The mixture can be made several days in advance and refrigerated. Warm it a bit in the microwave before serving. Prep: Cook: Makes: 1 2 1 1 ½ ½ 2 2 Rise: