Blueberry Sourdough Pancakes

• 1 1/4 cups Shortcut Sourdough Starter
• 1 1/4 cups all-purpose flour, divided
• 3/4 cup warm milk
• 2 Tbs. sugar or honey
• 3 Tbs. butter or nonhydrogenated margarine, melted
• 1 large egg
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/4 cups fresh blueberries

1. Stir together starter, 3/4 cup flour, milk, and sugar in medium bowl.
2. Cover loosely, and let sit overnight.
3. Whisk in butter and egg the following morning.
4. Combine remaining 1/2 cup flour with baking powder, baking soda, and salt in separate bowl.
5. Stir flour mixture into batter, adding 1/4 cup more flour if needed.
6. Stir in blueberries.
7. Let sit 5 to 10 minutes.
8. Heat griddle or skillet over medium-high heat.
9. Reduce heat to medium, and coat with cooking spray.
10. Pour about 1/4 cup batter per pancake into skillet.
11. Cook 1 to 11/2 minutes on each side, or until golden.

starter, flour, warm milk, sugar, butter, egg, baking powder, baking soda, salt, fresh blueberries

Taken from www.vegetariantimes.com/recipe/blueberry-sourdough-pancakes/ (may not work)