These are absolutely wonderful if I do so say myself. I used freshly fed starter. There are a number of starter recipes on Zaar that can be used to make Sourdough. These make delicious sourdough pancakes loaded with fresh blueberries. Since this is such a thick batter, it also works well for waffles.
- 1 cup sourdough starter
- 2 cups of canned fat-free evaporated milk
- 1 1⁄4 cups all-purpose flour
- 1 1⁄4 cups whole wheat flour
- 2 eggs
- 2 tablespoons sugar or 2 tablespoons Splenda sugar substitute (I used Splenda sugar substitute without a problem)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 tablespoons melted butter
- 1 1⁄2 cups freshly washed blueberries
- maple syrup
- Pour milk into small saucepan and warm slightly.
- Combine the milk, flour, sugar, salt and baking soda.
- Slightly beat the eggs and add to flour mixture.
- Mix until thoroughly blended then stir in melted butter.
- Add the Sourdough starter and blueberries.
- Stir until combined.
- Allow dough to rest about 10 minutes.
- Allowing a well rounded 1/4 cup of batter for each pancake, cook over medium heat on a preheated griddle until bubbles appear.
- Turn and continue continuing until cooked through and browned on both sides.
- Serve while warm with pure Maple syrup.
- If using batter for waffles the yield will be different and manufacturers cooking recommendations should be followed.
- I used a Belgian waffle maker which produces a 5x5 inch waffle.
- Each waffle required a scant 1/2 cup of batter.
- The cooking time is an estimate per pancake.