Blueberry Sourdough Pancakes
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs, beaten lightly
- 1 cup milk
- 1 cup sourdough starter, recipe follows
- 1/3 cup melted butter
- 1/2 teaspoon pure vanilla extract
- 2 to 3 tablespoons vegetable oil, greasing the pan
- 1 1/4 cups fresh blueberries
- Butter, accompaniment
- Syrup, accompaniment
- 3 cups warm water (110 degrees F)
- 1 1/2 tablespoons active dry yeast
- 1 teaspoon sugar
- 3 cups all-purpose flour
- In a medium bowl, sift together the flour, sugar, baking soda, and salt.
- In another bowl, whisk together the eggs, milk, starter, melted butter, and vanilla until well blended.
- Add the dry ingredients, and stir just until combined, adding more milk, 1 teaspoon at a time, if necessary to bring the batter to the thickness of heavy cream.
- Be careful not to overmix, and don't worry if batter is slightly lumpy.
- Lightly grease a large, heavy griddle or skillet with vegetable oil and heat over medium-high heat.
- Pour about 1/4 cup of batter onto the griddle for each pancake, allowing space for spreading.
- As the topsides start to bubble, about 1 minute, sprinkle blueberries into each pancake.
- When the undersides of the pancakes are golden and the blueberries are set, flip with a wide spatula.
- Cook until golden brown, 1 to 1/2 minutes.
- Cook over break.
- Serve immediately with fresh butter and syrup.
- In a large bowl, combine the water, yeast, and sugar.
- Let sit until the yeast becomes foamy, about 5 minutes.
- (If the yeast does not foam, discard the mixture and begin again with a new yeast.)
- Add the flour and stir vigorously to work air into the mixture.
- Cover with a towel let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours.
- (The mixture should become very bubbly.)
- Use immediately or cover loosely with plastic wrap and store in the refrigerator.
- Preserving the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water.
- For example, if you remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water.
- Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator.
- Also, the starter must be maintained by feeding it every few days.
- Refresh by removing 1 cup of the starter (give to a friend or discard it) and adding 1 cup of flour and 1 cup of warm water.
- Whisk until blended but not smooth.
- Cover loosely and return to the refrigerator.
- If you plan to be away longer than a week, freeze the starter in a sterilized, airtight freezer container.
- Thaw the starter 2 days before you plan to bake with it.
- Refresh as indicated above with 1 cup each of flour and warm water.
- Cover and leave at room temperature 12 hours or overnight before using.
- CAUTION: Never keep your starter tightly closed!
- The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar) to burst!
- Yield: 5 to 6 cups Prep time: 10 minutes Inactive prep time: 12 hours
flour, sugar, baking soda, salt, eggs, milk, sourdough starter, butter, vanilla, vegetable oil, fresh blueberries, butter, syrup, warm water, active dry yeast, sugar, allpurpose
Taken from www.foodnetwork.com/recipes/emeril-lagasse/blueberry-sourdough-pancakes-recipe.html (may not work)