First blueberry pancakes of the season:
The night before you want to make the pancakes, put 300 g of unfed sourdough starter in a large bowl with 280 g of buttermilk; stir well and then add 90 g of all-purpose flour and 40 grams of whole-wheat flour, along with a tablespoon or so of toasted wheat germ and a tablespoon of brown sugar.
Stir well, cover tightly with plastic, and let sit overnight. In the morning, beat one egg with 1/3 cup melted butter or oil and 1 teaspoon of vanilla. In a small bowl, stir together 1 teaspoon of baking soda, 2 teaspoons of white sugar, a pinch of salt, 1/2 teaspoon of cinnamon, and 1/4 teaspoon each of ground nutmeg and allspice. Sprinkle the sugar and spice over the starter mixture; add the liquid ingredients and stir well to blend.
Make your pancakes however you usually do, adding fresh blueberries either by dropping them onto the pancakes after spooning the batter onto the griddle, or stirring the blueberries into the batter first.
#cheatcode #blueberries #breakfast #pancakes #summer #HowMotherCooks
This is adapted from the sourdough starter pancake recipe in the New York Times published this. It's a great way to use up spent sourdough starter. ;o)
Cheat code: To makes these on a weekday morning: make the liquid ingredients, cover tightly with plastic and leave out overnight; mix the sugar, spices, etc. the night before, too.