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.
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. Cook pancakes until dry around edges. Turn and cook other sides until lightly golden brown.