Instructions: Place the Sourdough Starter Mix in a nonreactive mixing bowl, add the flour and water. Stir and leave, loosely covered, overnight in a warm place.

The following morning, stir the mixture and remove 1 cup, adding it to your sourdough starter in the refrigerator.

To the warm sourdough mixture, add remaining ingredients, stirring well.

For each pancake, pour scant 1/4 cup batter onto a hot griddle. Cook pancakes until dry around edges. Turn and cook other sides until lightly golden brown.

This recipe yields 2 servings.

Description: "Originating in a Alaska, this recipe was popular in the late 1800s, when a sourdough starter was the common and reliable way to provide leavening for bread products. Preparation begins the night before."

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