AuthorAnn Ogden GaffneyIf like me you're into sourdough bread making, Blueberry Sourdough Pancakes are a great way to use up discarded starter for an easy, special breakfast or brunch treat. The acidic starter reacts with the baking soda to puff up the ingredients into 9-10 light and fluffy pancakes loaded with succulent blueberries. Enjoy!
In a bowl, beat together the wet ingredients - the sourdough starter, the egg, the milk and the melted butter until well combined. Set aside.
Sift together the flour, baking soda, sugar and salt into a separate large bowl. Make a well in the center and pour in the reserved wet ingredients. Mix until well combined.
Wash fresh blue berries. Remove the excess moisture with paper towel. Fold into the pancake better. Frozen can go straight in from the packet.
Wipe around a non-stick skillet with a little butter. Heat over a medium high flame. When almost smoking, add the batter for each pancake using a 1/3 cup measure. You should be able to get 3 to a pan. Do not crowd the pan. Cook until set on the pan side, about 2 minutes, and flip. Cook until well risen and golden. Keep warm in the oven or serve immediately.
If like me you're into sourdough bread making, Blueberry Sourdough Pancakes are a great way to use up discarded starter in this easy, special breakfast or brunch treat.
Serving Size 2
Servings 5
Ingredients
Directions
In a bowl, beat together the wet ingredients - the sourdough starter, the egg, the milk and the melted butter until well combined. Set aside.
Sift together the flour, baking soda, sugar and salt into a separate large bowl. Make a well in the center and pour in the reserved wet ingredients. Mix until well combined.
Wash fresh blue berries. Remove the excess moisture with paper towel. Fold into the pancake better. Frozen can go straight in from the packet.
Wipe around a non-stick skillet with a little butter. Heat over a medium high flame. When almost smoking, add the batter for each pancake using a 1/3 cup measure. You should be able to get 3 to a pan. Do not crowd the pan. Cook until set on the pan side, about 2 minutes, and flip. Cook until well risen and golden. Keep warm in the oven or serve immediately.
