It’s been years since I have prepared any sour dough recipes so I decided to put some sourdough together and make sourdough blueberry pancakes. Sour dough starter is not hard to make it just takes a few days and it’s ready to use. I have included in this post the recipe I used for the starter.
Blueberries are in season so this is a great way to use some of the fresh blueberries. I don’t like to mix the blueberries into the batter; instead I sprinkle them on the uncooked side of the pancake as it starts to cook. This way the blueberries are evenly distributed and you can use any amount you want.
Sourdough starter recipe
Recipe Type: Ingredient
Cuisine: American
Author:
Prep time:
Total time:
Serves: 1 batch
Ingredients
- Sourdough Starter
- 1 package dry yeast dissolved in warm water (water temperature should be 95-115F.)
- 2 cups warm water
- 2 cups flour
- 1 teaspoon salt
- 1 tablespoon sugar
Instructions
- Mix all ingredients together in a glass jar or storage container.
- Let stand covered in a warm place 3-4 days stirring often.
- [url href=”https://cullyskitchen.com/wp-content/uploads/2013/07/a16.jpg”][img src=”https://cullyskitchen.com/wp-content/uploads/2013/07/a16.jpg” alt=”sourdough starter recipe” width=”240″ height=”160″ class=”alignnone size-full wp-image-7639″][/url] [url href=”https://cullyskitchen.com/wp-content/uploads/2013/07/a27.jpg”][img src=”https://cullyskitchen.com/wp-content/uploads/2013/07/a27.jpg” alt=”sourdough starter recipe” width=”240″ height=”160″ class=”alignnone size-full wp-image-7640″][/url]
- Refrigerate until needed.
- (liquid will form on the top, this is normal-stir to combine- the starter will foam up while it is working when this has subsided and a yeasty, sour aroma has developed, stir once more and refrigerate it)
Blueberry Sourdough Pancakes recipe
Recipe Type: Main
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 14-16 depending on size
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
- 1/3 cup melted butter
- 1/2 teaspoon vanilla extract
- Oil for greasing the pan
Instructions
- In a medium bowl whisk together the flour, sugar, salt and baking soda.
- In another bowl mix together the milk, eggs, sourdough starter, melted butter and vanilla, and then stir in the dry ingredients. Mix until thoroughly combined-don’t over mix, a few lumps are normal.
- Lightly grease a skillet or griddle at medium high heat. (Cast iron skillet or griddle is great for this) Pour the amount of batter needed for the size pancakes you want to prepare, allowing room for the batter to spread, sprinkle the amount of blueberries you want on the pancake. Cook the pancake until golden brown and bubbles have formed on the top. Flip the pancake and cook until done.
- [url href=”https://cullyskitchen.com/wp-content/uploads/2013/07/a37.jpg”][img src=”https://cullyskitchen.com/wp-content/uploads/2013/07/a37.jpg” alt=”Blueberry Sourdough Pancakes” width=”240″ height=”160″ class=”alignnone size-full wp-image-7650″][/url] [url href=”https://cullyskitchen.com/wp-content/uploads/2013/07/a45.jpg”][img src=”https://cullyskitchen.com/wp-content/uploads/2013/07/a45.jpg” alt=”Blueberry Sourdough Pancakes” width=”240″ height=”160″ class=”alignnone size-full wp-image-7651″][/url]
- (Adjust the cooking temperature if needed if the pancakes are browning too quickly)
- Serve hot with butter and blueberry or Maple syrup
