Sourdough Blueberry Pancakes



36 servings




1 pkg. dry yeast
2 cups warm water (110°F), divided
1-1/2 tsp. granulated sugar
2 cups all-purpose flour


1 cup sourdough starter
2 cups warm water (110°F)
2-1/2 cup all-purpose flour
1 egg
2 tbsp. vegetable oil
1/4 cup evaporated milk
1 tsp. salt
1 tsp. baking soda
2 tbsp. granulated sugar
1 to 1-1/4 cup blueberries, fresh or
frozen, patted dry


Combine yeast and 1/2 cup water in large, non-metallic mixing bowl. Add sugar, flour and remaining water, stirring until well blended. Cover with damp cloth and let stand in warm place 4 to 5 days. Stir mixture down each day. Stir well before using. Always reserve at least 1 cup starter batter for future use. Store in refrigerator.

Combine Sourdough Starter, warm water and flour in large stainless steel bowl. Mixture will be thick and lumpy. Cover and set in warm place overnight. Remove 1 cup batter and retain in refrigerator for future use. Beat egg, oil and evaporated milk with remaining batter. Combine salt, baking soda and sugar. Sprinkle evenly over top of batter, then gently fold in. Allow batter to rest 5 to 10 minutes. Using 2 tablespoons batter for each pancake, pour onto hot, lightly buttered griddle. Sprinkle 4 to 5 blueberries onto each pancake. Cook until outer edge dries slightly and under side is brown. Turn and brown other side. Serve with butter and syrup.

Author's Comments

If batter seems too thick, thin with additional evaporated milk.

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