' Sourdough starter is a great and wonderful thing, and I’m trying to find as many recipes as I can to use it. These pancakes were a hit on Sunday morning, and are very easy to make.
Blueberry Sourdough Pancakes
1 1/2 cups all-purpose flour
3 tbsp sugar
1 1/2 tsp baking soda
1/2 tsp salt
2 large eggs, lightly beaten
1 cup milk
1 cup sourdough starter
1/3 cup melted butter
1/2 tsp vanilla extract
2 to 3 tbsp vegetable oil for greasing the pan/griddle
1 1/4 cups fresh blueberries
In a medium bowl, sift together flour, sugar, baking soda and salt.
In another bowl, whisk together eggs, milk, starter, melted butter, and vanilla until well blended. Add in the dry ingredients and stir until just combined, adding more milk, 1 tsp at a time (if necessar) to bring the batter to the same thickness as heavy cream. Be careful not to overmix, and don’t worry if the batter is slightly lumpy.
Lightly grease a large, heavy griddle or skillet with 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 top of the pancake starts to bubble, sprinkle on the blueberries. When the undersides are golden brown and the berries are set, flip with a wide spatula. Cook until golden brown, about 1 to 2 minutes.
Serve immediately with butter and syrup.
