Both Michelle and I love pancakes and I found a good recipe for using sourdough discard in the NY Times that just needed a little tinkering to make it perfect. I added blueberries to hers and chocolate chips to mine. As I liked hers better, that’s what I’m posting here.
The sourdough sponge creates light pancakes with good flavor. What a lovely way to start the day!
Blueberry Sourdough Pancakes
For the overnight sponge:
1 cup sourdough starter
1 cup buttermilk
1 cup all-purpose flour
1 tablespoon brown sugar, packed
For the batter:
1 large egg
¼ cup melted unsalted butter
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking soda
1 cup blueberries
Place the unfed sourdough starter in a large bowl and add the buttermilk, flour and sugar. Stir to combine. Cover the bowl with plastic wrap and allow it to rest overnight at room temperature.
When you are ready to cook, whisk the egg, melted butter and vanilla extract together in a small bowl, then add to the rested sponge. Whisk the salt and the baking soda into the batter and mix to combine.
Pour ⅓ cup batter onto a preheated, buttered griddle. Sprinkle on five or six blueberries. Flip the pancakes when the edges look dry and they are golden on the bottom. Brown the other side.
Serve immediately or hold in a 200 degree F oven until all the pancakes are made.