These are my new favorite pancakes. The sourdough creates little bubbles in the batter, resulting in spongy pancakes that soak up all the pure maple syrup and butter. The slight sour tang balances out the sweetness.
Some of you may know that I am in the process of moving (again!!!), and life is crazy, to say the least. So this post will just be a quickie. I can’t wait until we’re all settled in, and can get started on bake sale week! Any suggestions?
I adapted the recipe from Maria Helm Sinskey’s recipe for sourdough waffles in her book Family Meals. She has a recipe for sourdough starter, which will make these pancakes just a week or two out for any of you who don’t own your own starter. I bought mine from a local kitchen store.
blueberry sourdough pancakes
1 cup sourdough starter
3/4 cup warm water
1 cup unbleached all-purpose flour
2 eggs, lightly beaten
3 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 pint blueberries
butter for the pan, and for serving
1. In a large bowl, mix together the starter, water, and flour. Whisk in the eggs, sugar, salt, and baking soda. Cover with plastic wrap, and let rise for 20-30 minutes in a warm spot in your kitchen.
2. Butter a pancake griddle (or a large nonstick skillet) set to medium high heat. Pour batter by 1/3 cupfuls onto the butter. Drop a handful of blueberries on each circle of batter. Flip when bubbles start to form around the edges of the pancakes, pop, and don’t refill with batter. Cook on other sides until golden, and batter is cooked through, about 30 seconds to a minute. Place on an ovenproof plate in a warm oven (200 degrees) until ready to serve. Serve with more butter and pure maple syrup.