Description
Sourdough is the secret to zesty pancakes, waffles and both quick and yeast breads that taste wonderful and may even be good for you. Sourdough Blueberry Pancakes begin the night before or 8 hours before you’re going to eat them. This means planning ahead, but each step takes only a few minutes. I think you’ll agree that they are quite wonderful!
Ingredients
- ½ cups Sourdough Starter
- 2 cups Flour
- 2 cups Milk
- 2 Tablespoons Sugar
- 1 teaspoon Baking Soda
- 3 whole Eggs
- 1-½ cup Blueberries, Fresh Or Frozen
Preparation
Mix together sourdough starter, flour and milk. Cover with plastic wrap and leave at room temperature overnight or for around 8 hours.
Add sugar, baking soda and eggs to batter and mix well. Wash or rinse blueberries and dry on a paper towel.
Preheat a griddle. An electric griddle should be set at 375ºF and one on the stove top should sizzle a drop of water.
Spray with cooking spray or grease with vegetable oil. Ladle about 1/4 cup batter onto griddle. Sprinkle with blueberries. I use 7-10 berries per pancake, but use as many as you wish. They’re good for you!
Flip when the batter is slightly dry and bubbles are beginning to form. They should be lightly brown on the other side. It will take less time for the second side to brown so be ready to remove shortly. Now enjoy some wonderful pancakes!
