Blueberry sourdough pancakes

blueberry sourdough pancakes

Not another sourdough recipe, surely!!! Enough already! I hear you say. Well… I must say it’s addictive stuff this sourdough malarkey! Now that Tomik ( read: my sourdough starter, and sorry if I am beginning to sound like a one trick pony!) ) looks well established, bubbly and happy I have been racking my brains for ways to use the excess. In order to feed hungry Tomik I have to discard half of it every day and replenish it with equal amounts of flour and water. It’s a chore, I tell you! Plus it’s costing me nearly as much as my cats! Anyway, if I don’t use it, I lose it, so to speak, and I hate throwing good food away. So rather than chucking it in the bin I have been forcing the excess on friends and colleagues and also scouring the internet for new cooking ideas (as the number of people interested in adopting a sourdough baby is very thin on the ground). There are loads of recipes out there that use sourdough, not just for making bread. They mainly come from the States, where sourdough is very popular. You can make all sort of things with it. So far I’ve made some excellent pizza, some bread with olives AND these delicious pancakes with blueberries. They are incredibly light and fluffy. And very quick to make. I ate these type of pancakes when I first went to the States many years ago. They have them at breakfast time over there. Really delicious. For some reasons I had never tried to make them before. Why? I don’t know as they are so quick to rustle up! In the States they eat them with maple syrup and some kind of whipped crem which looks a bit like clotted cream. I have also seen them topped with bacon but I’m afraid I draw the line at syrup and bacon on the same plate. As all the recipes to make them seem to come from the States, where ingredients are measured in cups,  I decided to invest some money to buy some American measuring cups on Ebay. They cost less than a fiver and it means I won’t have to work out the metric equivalent, which is not as easy as you might think. I had mine with maple syrup and thick double cream. Totally indulgent and not without a few calories but what the heck! The recipe is from the the American food network website.

INGREDIENTS (for approx. 16)- I halved the ingredients

1 1/2 cups plain 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 pure vanilla extract

2 to 3 tablespoons vegetable oil, greasing the pan

1 1/4 cups fresh blueberries

Cream and maple syrup, to serve them with

METHOD

In a bowl, sift together the flour, sugar, baking soda, and salt.

In another bowl, whisk together the eggs, milk, sourdough 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 non stick frying pan 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 (or thickcream) and syrup.

Related posts: