sourdough blueberry pancakes

I love sourdough pancakes and had some blueberries leftover I needed to use so I decided a large batch of sourdough blueberry pancakes was in order.

I pulled my starter out of the fridge and let it come to room temperature over night. Once it was bubbly again, I fed it enough to double the pancake recipe and a little etra.

Before you add anything other than flour and water, you need to reserve some to keep as your starter for the next stuff you'll be making. While it's still bubbly, I put the reserved starter back into the fridge.

Sourdough Pancakes

1 cup sourdough starter

2 cups water

2 1/4 cups all-purpose flour (I used a mix of white and wheat)

2 eggs

2 tablespoons sugar

2 tablespoons vegetable oil

1/3 cup milk

1 teaspoon baking soda

Directions:

1. 
   
   1 Mix together sourdough starter, water and flour.



2. 
   
   2 Cover bowl and allow to stand at room temperature overnight.



3. 
   
   3 Whisk in eggs, sugar, oil, milk and baking soda.



4. 
   
   4 Let batter stand 10 minutes.



5. 
   
   5 Make pancakes.
   
   
   
   
   
   
   
   Good thing I had mixed it in a huge bowl because as soon as I added the baking soda, it exploded with bubbles. It was almost spilling over...it doubled in size. As Adam put it, "The batter was very happy." ;o) I didn't have any room to mix in the blueberries so I had to make some pancakes before I had room to do that. I just dumped them in....didn't have nearly enough for a double batch.

I got about 45 pancakes by doubling it. Most went into the freezer for easy weekday breakfasts.