Blueberry Sourdough Pancakes

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
16 (4-inch) pancakes
Level:
Easy

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 sourdough starter, recipe follows
  • 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
  • Basic Sourdough Starter:
  • 3 cups warm water (110 degrees F)
  • 1 1/2 tablespoons active dry yeast
  • 1 teaspoon sugar
  • 3 cups all-purpose flour
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.

Basic Sourdough Starter:
  • In a large bowl, combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast.)

  • Add the flour and stir vigorously to work air into the mixture. Cover with a towel let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours. (The mixture should become very bubbly.) Use immediately or cover loosely with plastic wrap and store in the refrigerator.

  • Preserving the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water.

  • For example, if you remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water. Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator.

  • Also, the starter must be maintained by feeding it every few days. Refresh by removing 1 cup of the starter (give to a friend or discard it) and adding 1 cup of flour and 1 cup of warm water. Whisk until blended but not smooth. Cover loosely and return to the refrigerator.

  • If you plan to be away longer than a week, freeze the starter in a sterilized, airtight freezer container. Thaw the starter 2 days before you plan to bake with it. Refresh as indicated above with 1 cup each of flour and warm water. Cover and leave at room temperature 12 hours or overnight before using.

  • CAUTION: Never keep your starter tightly closed! The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar) to burst!

  • Yield: 5 to 6 cups Prep time: 10 minutes Inactive prep time: 12 hours


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    Labor Day