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Recipe

Blueberry Sourdough Pancakes

  • Yield: 16 (4-inch) pancakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, beaten lightly
  • 1 cup milk
  • 1 cup Basic Sourdough Starter
  • 1/3 cup melted butter
  • 1/2 teaspoon pure vanilla extract
  • 2 to 3 tablespoons vegetable oil, greasing the pan
  • 1 1/4 cups fresh blueberries
  • Butter, accompaniment
  • Syrup, accompaniment

Directions

  • In a medium bowl, sift together the flour, sugar, baking soda, and salt.
  • In another bowl, whisk together the eggs, milk, starter, melted butter, and vanilla until well blended. Add the dry ingredients, and stir just until combined, adding more milk, 1 teaspoon at a time, if necessary to bring the batter to the thickness of heavy cream. Be careful not to overmix, and don't worry if batter is slightly lumpy.
  • Lightly grease a large, heavy griddle or skillet with vegetable oil and heat over medium-high heat. Pour about 1/4 cup of batter onto the griddle for each pancake, allowing space for spreading. As the topsides start to bubble, about 1 minute, sprinkle blueberries into each pancake. When the undersides of the pancakes are golden and the blueberries are set, flip with a wide spatula. Cook until golden brown, 1 to 1/2 minutes. Cook over break. Serve immediately with fresh butter and syrup.