Sourdough Blueberry Pancakes
A delicious breakfast is the best start to the day! Especially, when it involves delicious pancakes, prepared with love… If you keep a sourdough starter and bake lots of bread, we encourage you to put it to good use and surprise your loved ones with these fluffy Sourdough Blueberry Pancakes that can be made with fresh or frozen blueberries – making them a great breakfast recipe all-year round!
Ingredients
- 100 g sourdough discard 100% hydration
- 80 ml milk
- 50 g flour
- 1 tablespoon honey
- 15 g butter melted and slightly cooled
- 1 egg medium
- ½ teaspoon baking powder
- 150 g blueberries fresh or frozen
Instructions
- In a large mixing bowl, whisk the sourdough discard, milk and honey.
- Once combined, whisk in the egg, melted butter and a pinch of salt.
- In a separate bowl mix the flour and baking powder together.
- Whisking continuously, pour the wet ingredients into the dryin gredients and mix until you havea cohesive batter with no lumps remaining.
- Preheat a large frying pan (or two) with a little oil or butter. One small ladle per pancake, pour the batter into the pan(s) and let it spread out naturally. Make sure you don't overcrowd the pan and keep them apart, so they don't merge with each other.
- As soon as the pancakes hit the pan, arrange the blueberries on top of the batter, and cover them with a very thin layer of pancake batter.
- After about 2-3 minutes, bubbles cover most of the surface of the pancakes. It's a cue to flip them over and fry again for 1-2 minutes. Repeat with the remaining batter.
Video
Nutrition
Calories: 78kcalCarbohydrates: 13gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 25mgSodium: 51mgPotassium: 48mgFiber: 1gSugar: 5gVitamin A: 108IUVitamin C: 2mgCalcium: 34mgIron: 0.5mg
Tried this recipe?Let us know how it was!