Sourdough hotcakes, the main breakfast dish of prospectors, miners and old time Alaskans, differ from other hotcakes in that the batter is leavened with a yeast starter and soda. The starter must be set the night before it is to be used.

Measurements are not precise. If you prefer a thin pancake, you will add another egg or a bit more water. Of course, for a thicker cake, the batter should be thicker. At the time of baking, the batter for sourdough should be the same consistency as the batter for other hotcakes that are the family favorites.

Set aside 1/2 cup of the sponge in the frig jar for your next sourdough starter for next time. To remaining sponge add:

1 or 2		Eggs
1	tbsp	Oil
2	tsp	Soda dissolved in 1 tbsp of water
1	tsp	Salt
1	tbsp	Sugar

With a fork blend all ingredients. If you like add several tablespoons of non-fat dry milk powder to any of the recipes at this point. Add soda/water mixture just before baking. Bake on a hot griddle. Turn once. Serve with mixture of hot brown-sugar syrup, or honey and melted butter.