Sourdough blueberry pancakes recipe
Sourdough Blueberry Pancakes recipe
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Recipe intro
Looking for a delicious twist on traditional pancakes? Look no further than this mouthwatering Sourdough Blueberry Pancakes recipe. Combining the tanginess of sourdough with the sweetness of fresh blueberries, these pancakes are a delightful treat for breakfast or brunch. The fluffy texture and burst of juicy blueberries make every bite a delightful experience. With just a few simple ingredients, you can whip up a batch of these pancakes in no time. So grab your griddle and get ready to indulge in this irresistible breakfast delight!Keywords: Sourdough, Blueberry, Pancakes, Recipe, Breakfast
sourdough blueberry pancakes recipe details
- Ingredients:
- 2 cups sourdough starter*
- 1 egg
- 3 Tablespoons oil or bacon grease
- 1/4 cup evaporated milk
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 Tablespoons sugar
- 1 to 1-1/2 cup fresh or frozen blueberries
- Sliced strawberries or fresh frozen raspberries for garnish
*Check any general cookbook or bread cookbook for sourdough starter recipe, or use packaged dry sourdough starter available in most grocery stores.
Preheat griddle or cast iron frying pan until a drop of water sizzles (jumps around the surface).
Pour sourdough starter into mixing bowl. In separate bowl, beat egg to “scrambled” consistency; pour evaporated milk into egg and beat until cleanly mixed. Stir in oil or grease until well mixed. Always use non-metal spatula in sourdough.
In another container, mix dry ingredients; fold into batter gently, but thoroughly. Ladle sourdough batter onto hot surface — pancakes 4 to 5 inches in diameter. Immediately sprinkle blueberries on top of pancakes. Flip pancakes over and cook 1-1/2 to 2 minutes. Remove to heated plates. Garnish with strawberries or raspberries and serve with warm maple syrup.
To replenish sourdough, add 2 cups flour and 1 Tablespoon sugar to remaining starter; add 1-3/4 cups warm water and stir with a non-metal instrument. Let it “cure” in a warm room for 24 to 48 hours before using again. It can be stored in a sealed container in the refrigerator for several months. Take out the night before using again to allow it to warm to room temperature.
Serves:5 or 6 (3 each)
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