The Sourdough Starter: Our sourdough starter is over 90 years old and was handed down from an Alaskan pioneer woman to our good friends, who then shared it with us over twenty years ago. We frequently send a small amount off with guests so they can nurture their own sourdough pot and make these special pancakes... a traditional Alaskan pioneer breakfast. So the same starter now has traveled all over the States and beyond.

The Sourdough Pancakes: Our daughter, Jessie, made these pancakes morning after morning when she was home summers earning money to pay for her college education. She used this recipe from her Aleut grandmother who grew up in Port Graham, a small village on the western Kenai Peninsula, accessible only by plane and boat. These pancakes have helped Jessie get to medical school... Grandma Elsie would be proud.

Sourdough Starter:

1 Tablespoon dry yeast

2-1/2 cups warm water

2 teaspoons sugar or honey

2-1/2 cups flour

Mix together ingredients and let ferment 5 days at room temperature, stirring daily. Starter will keep well in the refrigerator, but should be used once a week. Freeze it if you don't plan to use it for 2 or more weeks!

Ingredients:

2-1/2 cups flour

2 cups warm water

1 cup sourdough starter

1/4 cup powdered skim milk

1 egg

2 Tablespoons sugar

1 teaspoon salt

1 teaspoon baking soda

The night before, mix flour with the warm water and add starter. Stir gently and cover with a damp cloth. In the morning, take out 1 cup of starter and reserve for future use (store in refrigerator). Add powdered milk and egg to remaining batter, beating gently. Combine sugar, salt, and baking soda; sprinkle evenly over batter, then fold in gently. Let batter rest a few minutes. Cook on a hot, oiled griddle. Serve these pancakes with Lowbush Cranberry Butter.

Serves: 4

• Alaska's Treehouse B&B
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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