Sourdough blueberry pancakes recipe

Sourdough Blueberry Pancakes recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
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

Sourdough blueberry pancakes recipe, recipe Rating: 4.7
Number of votes:114

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

Instructions:

*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)