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  • Writer's pictureElan Dakota Halpern

Sourdough Pancakes

Yield: enough for 3-4 big eaters


Mix by hand:

9 oz starter

6 oz flour

1 cup whole milk

1 tsp salt

1 tbs brown sugar

2 eggs

  • Once that is mixed together, melt and add 1/2 cup of butter (add after everything is mixed so that the warm butter doesn't cook the egg prematurely).

  • Depending on the wetness of your starter, you may have to adjust the dry flour so that it looks like proper pancake batter.

  • I like to cut the blueberries in half - don't add them just yet though!  Rinse and dry them and remove any stems.

  • Spread them in a single layer on a round tupperware lid.  Place another tupperware lid on top so that the berries are held into place.  

  • Now you can pass a serrated blade carefully between the two lids and cut a bunch of blueberries at a time.  I usually do 3-4 batches like this for a full recipe - I think that probably comes out to 1 - 1.5 cups of blueberries.

  • Start warming your pan or griddle - I start with a very small bit of spray on oil. 

  • Once the blueberries are cut and the batter is ready, it is time to add the leavening agent.  Take 1/2 tsp baking soda and mix it with a few drops of warm water in a small vessel (I use a shot glass).  This prevents any lumps of soda from making it into the batter which can leave a terribly acrid surprise.  The idea is to minimize the time after the baking soda is moistened and when the batter is cooked.  

  • Add the soda/water and mix the batter, then fold in the blueberries.  If you stir the blueberries too much they will get mushed.

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