Alaskan Sourdough Hotcakes

Ingredients

• 1 cup active sourdough starter
• 2 cups all-purpose flour
• 2 cups warm water
• 2 large eggs
• 2 tablespoons granulated sugar
• 1 teaspoon fine salt
• 3 tablespoons unsalted butter, melted, plus more for the griddle
• 1 teaspoon baking soda

Before you cook

• Stir the starter, flour and warm water together in a large non-metal bowl until smooth.
• Cover the bowl with a towel and let the sponge ferment on the counter for eight hours or overnight.
• Uncover the bubbly, sour-smelling sponge in the morning.
• Beat in the eggs, sugar, salt and melted butter until the batter is even.

Steps

1. Heat a cast iron griddle over medium heat and grease it well.
2. Sprinkle the baking soda over the batter and fold it in gently, watching the batter puff and lighten.
3. Let the batter rest for two minutes without stirring again.
4. Ladle 1/3 cup of batter per hotcake onto the griddle.
5. Cook until the surface is full of open holes and the edge is dry, about two minutes.
6. Flip the hotcakes and cook for 90 seconds more, until browned and springy.
7. Serve them hot with butter and syrup, and feed the leftover starter for tomorrow.