Sourdough Whole Wheat Blueberry Pancakes

 If you have a sourdough culture bubbling away and wish to make some  fine pancakes from scratch, here is one way to do it.

  1. On Saturday evening, in a glass bowl, add a tablespoon of stater (15-20 grams) and disperse in 200 grams of water.
  2. To the now clowdy water, combine  200 grams of flour (I used home-milled whole wheat in the pictured pancakes) until well combined. Cover and set aside overnight.  The following morning you should have a thick but airy batter, courtesy of the sourdough yeast activity. Mine looked like this:  
  3. Put the griddle on medium-low heat to warm up. You want the pan to be sizzling hot, but to get there slowly.  Add an egg, 2 tablespoons of oil and 2-3 tablespoons of honey to th batter.  I forgot the salt on this batch. You may add a 1/2 tsp of salt, but apparently that is optional. 
  4. Combine well with a fork and you have a lumpy batter. If you used 2 eggs it will be smoother. If you used sugar instead of honey, it will be lumpier.  
  5. Add some more liquid to get the batter to the desired consistency. This could be 1/4 – 3/4 cup of water (milk if you wish), adding a little at a time and stirring with the fork.  I could have made this a bit thinner, and after the second batch I added more water
  6. Combine two handfuls of whole blueberries or chopped strawberries.   
  7. Add 1/2-3/4 tablespoon baking powder and stir it up. This will thicken the batter considerably, as well as aerate it. Next time I will see how they cook up with it the baking soda.       If the batter is too thick at this point stir in more liquid.
  1. Oil the hot gride and use a ladle to pour the batter.
  2. Cook until done. Usually that means bubbles are covering a good portion of the pancake and then flip and cook for another 2 minutes if pancakes are thick and  1 minute if they are thin.  I    

2 thoughts on “Sourdough Whole Wheat Blueberry Pancakes

  1. Good idea to use surplus starter for pancakes, I’ll try that next time. I don’t like discarding perfectly fine sourdough, when I refresh it, anyway.
    I don’t think you need that much baking powder – 1/4 tsp/200 g flour should do it. And if you divide the eggs, whip the whites and use sparkling water instead of tap, you don’t need baking powder (or baking soda) at all.


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