Blueberry Sourdough Pancakes

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Blueberry Sourdough Pancakes

 

 

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, recipe follows

1/3 cup melted butter

1/2 teaspoon pure vanilla extract

2 to 3 tablespoons vegetable oil, greasing the pan

1 1/4 cups fresh blueberries

Butter, accompaniment

Syrup, accompaniment

 

In a medium bowl, sift together the flour, sugar,

baking soda, and salt.

 

In another bowl, whisk together the eggs, milk,

starter, melted butter, and vanilla until well

blended. Add the dry ingredients, and stir just until

combined, adding more milk, 1 teaspoon at a time, if

necessary to bring the batter to the thickness of

heavy cream. Be careful not to overmix, and don't

worry if batter is slightly lumpy.

 

Lightly grease a large, heavy griddle or skillet with

vegetable oil and heat over medium-high heat. Pour

about 1/4 cup of batter onto the griddle for each

pancake, allowing space for spreading. As the topsides

start to bubble, about 1 minute, sprinkle blueberries

into each pancake. When the undersides of the pancakes

are golden and the blueberries are set, flip with a

wide spatula. Cook until golden brown, 1 to 1/2

minutes. Cook over break. Serve immediately with fresh

butter and syrup.

 

Basic Sourdough Starter:

3 cups warm water (110 degrees F)

1 1/2 tablespoons active dry yeast

1 teaspoon sugar

3 cups all-purpose flour

 

 

In a large bowl, combine the water, yeast, and sugar.

Let sit until the yeast becomes foamy, about 5

minutes. (If the yeast does not foam, discard the

mixture and begin again with a new yeast.)

 

Add the flour and stir vigorously to work air into the

mixture. Cover with a towel let rest in a warm,

draft-free place (an oven with its pilot light or

light bulb turned on works well) for 8 to12 hours.

(The mixture should become very bubbly.) Use

immediately or cover loosely with plastic wrap and

store in the refrigerator.

 

Preserving the Starter: Each time you remove a portion

of the starter for a recipe, reserve at least 1/4 cup

and replace the amount you have taken out with equal

amounts of flour and water.

 

For example, if you remove 1 cup of starter, you must

replace it with 1 cup of flour and 1 cup of warm

water. Whisk these ingredients into the starter until

blended but not completely smooth, cover loosely, and

return to the refrigerator.

 

Also, the starter must be maintained by feeding it

every few days. Refresh by removing 1 cup of the

starter (give to a friend or discard it) and adding 1

cup of flour and 1 cup of warm water. Whisk until

blended but not smooth. Cover loosely and return to

the refrigerator.

 

If you plan to be away longer than a week, freeze the

starter in a sterilized, airtight freezer container.

Thaw the starter 2 days before you plan to bake with

it. Refresh as indicated above with 1 cup each of

flour and warm water. Cover and leave at room

temperature 12 hours or overnight before using.

 

CAUTION: Never keep your starter tightly closed! The

gasses expelled by the yeast will build up pressure

and may cause the container (such as a glass jar) to

burst!

 

Yield: 5 to 6 cups Prep time: 10 minutes Inactive prep

time: 12 hours

 

 

Yield: 16 (4-inch) pancakes

Prep Time: 20 minutes

Cook Time: 5 minutes

Difficulty: Easy

 

 

 

 

 

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