Sourdough Wild Blueberry Pancakes
Ingredients:
Whipped Vanilla Lemon Butter:
¼ cup butter softened
1 tbsp lemon zest
½ tsp vanilla bean paste
Pancakes:
1 egg
¾ cup of milk
¾ cup of sourdough starter
1 tbsp cane sugar
1 tbsp butter or oil
1 ¾ all-purpose flour
2 tsp baking powder
1 tsp baking soda
Pinch of salt
Recipe:
For the butter:
In a small mixing bowl, wisp together butter, lemon zest and vanilla bean paste.
Whisk until fluffy, about 2 minutes.
Serve right away or store in the fridge for about a week. If you opt to store the butter in the fridge, it will harden. You’ll need to let it sit at room temperature until soft, then whisk again until fluffy!
For the pancakes:
In a large mixing bowl, whisk together egg, milk, sourdough starter, cane sugar, and butter/oil, until smooth
Next, mix in the flour, baking powder, baking soda, and salt. If your batter is too runny, add flour one tablespoon at a time, until consistency is right. If the batter is too thick, add milk 1 tablespoon at a time. I point this out because sometimes sourdough starters vary in hydration
Butter a pan and warm up on medium heat.
To cook the pancakes, pour the batter, about ¼ cup at a time into the pan. Add the blueberries and cook for about 3 minutes on each side.
Serve pancakes with maple syrup, whipped vanilla lemon butter, and more lemon zest!
