Sourdough Berry Pancakes

Once I learned the knack of maintaining a good sourdough starter for making bread it's been much easier to make other recipes using it, namely -- sourdough pancakes.  A loaf of bread lasts us a week or more, so I figure the starter should be used for other recipes.

This recipe makes about 16 pancakes.  I freeze extras having them on hand anytime for breakfast.  We have blueberry, raspberry and blackberry bushes which we pick and freeze for use during the year. I used blueberries for this recipe.

During early summer months, farmers markets sell berries for around $3.00 a pint, which is a good time to stock up and freeze. Pancakes can me made without berries and also frozen.  The flavor is good old-fashioned goodness!


Sourdough Berry Pancakes
1-1/2 to 2 cups of blueberries set aside, or berries of choice - fresh or frozen

Batter:
1 cup of sourdough starter
1 cup room temperature or lukewarm water (or milk)
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
1 egg
Mix all ingredients. Let set for a few minutes or a few hours.

When ready to make pancakes, mix in:
1 teaspoon baking soda combined with 1 tablespoon water.  Batter will bubble and get fluffy.

Heat a large skillet over medium heat with oil to coat the bottom. Add about 1/4 to 1/3 cup of batter to the skillet. Sprinkle several blueberries on top. Don't put berries in batter before making pancakes or it will darken with the berry juice.  When top of pancakes begin to bubble and set, flip and lightly brown other side.  Stack and keep warm then serve with favorite toppings: butter, syrup or more berries. 

Makes 15-18 medium-size pancakes. Serves 6 to 8.

Leftovers freeze well.  I stack them between wax sheets and freeze in zip lock bag.  To serve from freezer, reheat for about 30 seconds in the microwave.
Estimated cost: $3.60 or less with purchased berries; .23 cents per pancake or less.

I modified a recipe from a blogger at DailyNibbles

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