Recipe serves 4 (3 pancakes each)
Ingredients
- 5 cups sourdough starter
- 2 tbsp sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 3 tbsp vegetable oil
- 3 eggs
- 1 tbsp water (if necessary)
- butter for pan or griddle
- 1 cup blueberries
How-to
Prepare Starter
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Feed your sourdough starter, and leave out at room temperature overnight
Make Pancakes
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Whisk the starter with the other ingredients (without the blueberries)
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Allow batter to sit 10 minutes before using
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Heat griddle or frying pan on high heat. Coat with clarified butter
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Ladle about ⅓ cup on griddle or pan per pancake. Allow to cook about 30 seconds before sprinkling blueberries over top (if you add blueberries right away, they will sink to the bottom)
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Bubbles will start to form, and rise and sink in top of cake. Once the bubbles stop moving, it is time to flip
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Cook other side until browned, about 1 minute
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Serve with butter, syrup, powdered sugar, or toppings of choice
Woodward
1 Court Street
Boston, MA 02108
617-979-8200
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