Blueberry Sourdough Pancakes

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These fluffy pancakes have a subtle sourdough tang. Don’t worry about letting the milk sit out all night in the batter; consider it another type of flavor-building fermentation. If your berries are tart, add 1 Tbs. sugar to the batter. Serve the pancakes with maple syrup.

  • serving (4 4-inch pancakes)Servings

Ingredients

  • 1 1/4 cups Shortcut Sourdough Starter
  • 1 1/4 cups all-purpose flour, divided
  • 3/4 cup warm milk
  • 2 Tbs. sugar or honey
  • 3 Tbs. butter or nonhydrogenated margarine, melted
  • 1 large egg
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cups fresh blueberries

Preparation

1. Stir together starter, 3/4 cup flour, milk, and sugar in medium bowl. Cover loosely, and let sit overnight.

2. Whisk in butter and egg the following morning. Combine remaining 1/2 cup flour with baking powder, baking soda, and salt in separate bowl. Stir flour mixture into batter, adding 1/4 cup more flour if needed. Stir in blueberries. Let sit 5 to 10 minutes.

3. Heat griddle or skillet over medium-high heat. Reduce heat to medium, and coat with cooking spray. Pour about 1/4 cup batter per pancake into skillet. Cook 1 to 11/2 minutes on each side, or until golden.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 406
  • Carbohydrate Content: 64 g
  • Cholesterol Content: 80 mg
  • Fat Content: 12 g
  • Fiber Content: 3 g
  • Protein Content: 10 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 686 mg
  • Sugar Content: 13 g