Blueberry Sourdough Pancakes

Just a moment please...

Yield
10 large pancakes.
Prep Time
Total Time

Sourdough pancakes with fresh blueberries.

Ingredients

Pancake Starter:

1 Cup Barm
1.5 Cups water
2.5 Cups flour (I used 1.5 Cups All-purpose flour and 1 cup whole wheat flour)

Final Batter:

1 egg
2/3 Cup milk
1 Teaspoon baking soda
1 Teaspoon salt
2 Tablespoons sugar
2 Tablespoons melted butter (original recipe uses vegetable oil)
Blueberries (Optional. Kind of.)
Maple Syrup (These guys deserve the good stuff.)
Whipped cream?
Strawberries?
Powdered Sugar?
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Helpful Equipment

griddle

Directions

1) The night before serving pancakes, combine barm, flour, and water in a large container. Make sure it’s at least twice as large as your starter because it will grow. Stir everything together.

2) The morning of pancakes, add final batter ingredients to a bowl and whisk them all together!

3) Add the really runny mixture to your pancake starter from the night before. Fold it together until you have a batter.

4) Get out your favorite griddle and melt some butter on it.

5) When butter is melted and griddle is very hot, add 1/2 Cup of batter. That makes a pretty big pancake. Feel free to go for 1/3 of a cup for smaller or 2/3 of a cup if you like the pancake to hang off the plate.

6) As soon as the batter is poured on the griddle pup 10 -15 blueberries down on the pancake.

7) Assuming the griddle is hot, you should be able to flip the pancake after about 3-4 minutes. When you see lots of large bubbles popping up and the edges are starting to turn up, that’s when you know it is time.

8) Move the pancakes straight to a plate and add some butter if you want. A good drizzle of maple syrup is essential! Serve immediately.

Adapted from the Joy the Baker recipe.