Sourdough Blueberry Pancakes

• 1/2 cups Sourdough Starter
• 2 cups Flour
• 2 cups Milk
• 2 Tablespoons Sugar
• 1 teaspoon Baking Soda
• 3 whole Eggs
• 1-1/2 cup Blueberries, Fresh Or Frozen

1. Mix together sourdough starter, flour and milk. Cover with plastic wrap and leave at room temperature overnight or for around 8 hours.
2. Add sugar, baking soda and eggs to batter and mix well. Wash or rinse blueberries and dry on a paper towel.
3. Preheat a griddle. An electric griddle should be set at 375u0b0F and one on the stove top should sizzle a drop of water.
4. Spray with cooking spray or grease with vegetable oil. Ladle about 1/4 cup batter onto griddle. Sprinkle with blueberries. I use 7-10 berries per pancake, but use as many as you wish. They're good for you!
5. Flip when the batter is slightly dry and bubbles are beginning to form. They should be lightly brown on the other side. It will take less time for the second side to brown so be ready to remove shortly. Now enjoy some wonderful pancakes!

sourdough starter, flour, milk, sugar, baking soda, eggs, blueberries

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/sourdough-blueberry-pancakes/ (may not work)