Recipe: Sourdough Blueberry Pancakes

Ingredients:

Blueberry Sourdough Pancakes

Sourdough makes exceptionally delicious pancakes and waffles.

  • 1/2 cup active Wild Culture sourdough starter, at room temperature 
  • 1 cup whole wheat flour 
  • 1 cup all-purpose flour 
  • 2 cups warm buttermilk 
  • 2 large eggs 
  • 1/4 cup milk 
  • 1/4 cup salad oil 
  • 2 tablespoons sugar 
  • 1 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1 cup fresh blueberries

Directions:

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  1. Combine both flours with wild culture sourdough starter, and buttermilk.  Beat well, until blended.
  2. Cover and let stand at room temperature for approximately 45 minutes (or refrigerate overnight).
  3. Beat together eggs, milk, and oil.
  4. Add wet ingredients to flour mixture and stir until blended.
  5. Combine sugar, baking soda, and salt.  Stir into batter, and then let rest for about 5 minutes.
  6. Gently fold blueberries into batter.
  7. Drop batter by spoonfuls onto a hot greased griddle or cast iron skillet.
  8. Cook pancakes until tops are bubbly and appear dry.  Turn and cook until other sides are browned.
  9. Serve hot with fresh butter and maple syrup (or dust with confectioner’s sugar).

Servings: 12 4-inch pancakes

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