Sourdough Blueberry Pancakes

AuthorAnn Gaffney
RatingDifficultyBeginner

If 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!

Blueberry Sourdough Pancakes
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Yields5 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1 cup 100% hydration sourdough starter
 1 egg
 ¾ cup whole milk
 3 tbsp melted butter
 1 cup All purpose flour
 1 tsp baking soda
 1 tsp sugar (optional)
 ½ tsp salt
 6 oz fresh or frozen blueberries
1

In a bowl, beat together the wet ingredients - the sourdough starter, the egg, the milk and the melted butter until well combined. Set aside.

2

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.

3

Wash fresh blue berries. Remove the excess moisture with paper towel. Fold into the pancake better. Frozen can go straight in from the packet.

4

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.

Nutrition Facts

Serving Size 2

Servings 5

 

Ingredients

 1 cup 100% hydration sourdough starter
 1 egg
 ¾ cup whole milk
 3 tbsp melted butter
 1 cup All purpose flour
 1 tsp baking soda
 1 tsp sugar (optional)
 ½ tsp salt
 6 oz fresh or frozen blueberries

Directions

1

In a bowl, beat together the wet ingredients - the sourdough starter, the egg, the milk and the melted butter until well combined. Set aside.

2

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.

3

Wash fresh blue berries. Remove the excess moisture with paper towel. Fold into the pancake better. Frozen can go straight in from the packet.

4

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.

Sourdough Blueberry Pancakes

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