Sourdough Blueberry Pancakes – Trial #2

Okay,

So…sourdough blueberry pancakes trial #2 was a roaring success!

I still don’t know if I would call these the “perfect” pancakes, but in both taste and fluffiness categories, they blew trial #1 out of the water. (And, trial #1 was pretty darn good.)

Lighter and sweeter, the prep and ingredients were both very different, requiring me to “proof” the batter, starting the night before. (Slim calls it the “sponge” in the video (below), but I didn’t like that term, lol.)

1/2 cup sourdough starter
1/4 cup sugar
1/2 cup luke-warm water
3/4 cup flour

Stir all together to a wet paste consistency. Cover lightly and allow to rest over night in a warm place. The next morning, add:

2 tsp oil
3/4 cup sugar
1/2 tsp salt
1 egg

Stir all, and then add 2 cups fresh or thawed blueberries, drained in necessary.

Preheat griddle to 375d, oil lightly. (Or, cook on cast iron, as in the video.)

Combine 1 Tbs baking soda with 1/8 cup warm water. Stir lightly into batter, allow to rise for a minute or two.

Spoon batter (a 1/3 measuring cup works perfect) onto griddle. Cook 6 minutes, or until bubbles have stopped popping and the surface is beginning to dry. Flip and cook 1-2 minutes on the second side.

To serve, layer pancakes with butter and maple syrup between each, sprinkle top pancake with powdered sugar, if you like. (That makes them just a litlle TOO sweet for me.)

Serve with bacon, of course.

Here’s the YouTube video where I got this recipe…you’ve GOT to watch this, it’s pretty dang funny! This guy makes me think of Pop Fairrington. I’m totally going to call my measurments “Hermans” from now on, lol!

PS – Look at this AWESOME jar I found for my starter! This is the bigges Ball jar I’ve ever seen; it was waiting for me in the garage of the new condo. After a good bleaching and some boiling water, I just added a little cheesecloth and a rubber band, and voila!

SO cool!

Okay…I know…I’m a food geek.

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