Recipe by PaulaG
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.
Top Review by ~Nimz~
Absolutely wonderful. Loved the texture and the flavor was outstanding. I made these in my Belgian Waffle iron, and they turned out great. Thanks Paula for another great sourdough recipe.
- 236.59 ml sourdough starter
- 473.18 ml of canned fat-free evaporated milk
- 295.73 ml all-purpose flour
- 295.73 ml whole wheat flour
- 2 eggs
- 29.58 ml sugar or 29.58 ml Splenda sugar substitute (I used Splenda sugar substitute without a problem)
- 4.92 ml salt
- 4.92 ml baking soda
- 59.16 ml melted butter
- 354.88 ml freshly washed blueberries
- maple syrup
Directions See How It's Made
- 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.