A fluffy and light sourdough pancake that you can griddle plain or stud it with fresh blueberries for a pop of fruity flavor. A great way to use your sourdough starter.
- 2 eggs large
- 1 cup milk milk
- 1/4 cup yogurt greek, or buttermilk (optional)
- 1 1/2 stirred down sourdough starter
- 1 tsp vanilla
- 1 1/2 cup flour all purpose
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 sugar
- 1/4 cup melted butter
- 1 cup blueberries fresh or frozen (drained), optional
- Beat eggs in a medium bowl. Add milk, yogurt (optional), sourdough starter, and optional vanilla. Stir to incorporate.
- Sift together flour, baking soda, baking powder, salt, and sugar. Add dry mix to the egg mixture, mixing well. Stir in melted butter. Wait about 30 minutes to let your sourdough starter get going just a bit.
- If using blueberries, you can either mix them into the batter as the final ingredient, or you can reserve them, and place several into the batter once you've dropped it down onto the hot griddle.
- Lightly grease a smokin’ hot griddle. Drop the batter onto the griddle and cook until light brown and bubbles start to appear on top, then flip to cook the other side. Refrain from flipping multiple times.
- You might need to adjust the amount of milk depending on the stiffness of your sourdough starter and your preferred batter consistency. The above ingredients work well for my liquid starter; if you’re using a stiff starter, you might want to add around 1/2 cup more milk.