"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Blueberry Sourdough Pancakes Recipe

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This recipe for Blueberry Sourdough Pancakes, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randy Brengle
Added: Monday, September 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. all-purpose flour
3 tbsp. sugar
1 1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs, beaten lightly
1 c. milk
1 c. sourdough starter
1/3 c. melted butter
1/2 tsp. pure vanilla extract
2 to 3 T. vegetable oil, greasing the pan
1 1/4 c. fresh blueberries

Butter and syrup

Directions:
Directions:
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 tsp. at a time, if necessary to bring the batter to the thickness of heavy cream. Be careful not to over mix, 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 c. 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 1/2 minutes. Serve immediately with fresh butter and syrup.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
See recipe for Sourdough Starter.

 

 

 

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