Weekend mornings are the greatest! No alarm clocks going off. No rushing off to the weekday hub-bub. More relaxed time to sip coffee and treat yourself and your family to a special breakfast. I know I want something different than my usual pre-workout protein bar and iced coffee. This weekend it was pancakes and they were not the typical buttermilk kind. I made sourdough ones. Oh yes! Sourdough. And with fresh blueberries too.
It takes a little planning ahead to make these pancakes. First you need starter that has been fed at least the day before and at room temperature. I had Bubbles, my starter, out and had been feeding it for a couple of days. I wanted to build it back up after using quite a bit of it making French Bread. Besides, the more starter I have the easier it is for me to make more sourdough breads.
These pancakes are thick and have a bread-like texture. The sourdough flavor comes through and puts them above your average pancake. The fresh blueberries make every bite even better. The recipe is adapted from one in The Red Star Centennial Bread Sampler cookbook. A book I have used countless times over the years. It is one of my favorite cookbooks.
What do you make for a special weekend breakfast? Something savory, like omelettes or frittatas? Or sweet, like pancakes or muffins? Do you have any family breakfast traditions? Share what foods brighten the start of your mornings.
Blueberry Sourdough Pancakes
Recipe adapted from The Red Star Centennial Bread Sampler cookbook
1¼ cups all-purpose flour
1 cup milk at room temperature
½ cup sourdough starter at room temperature
1 tablespoon sugar
1 tablespoon oil (vegetable or canola)
1 teaspoon baking soda
½ teaspoon salt
1 egg at room temperature
1 cup fresh blueberries
In a large bowl, combine flour, milk, and starter. Set bowl in a warm place and let stand for 30 minutes. Add sugar, oil, baking soda, salt, and egg. Stir until combined (batter will be slightly lumpy). Fold in blueberries. Heat griddle or frying pan on medium heat or set electric griddle to 450°F. Lightly grease griddle with oil or butter (you can use a paper towel to apply and/or wipe off excess). Pour about ¼ cup batter on to the griddle for each pancake. Flip pancake over when surface is bubbly and the edges are slightly dry. Continue cooking a couple minutes until browned on the underside. Serve warm. Makes 8 to 12 pancakes depending on the amount of batter used for each.
Notes: You can keep pancakes warm by setting them on a rack in the oven on the lowest heat setting (or warm setting). Leftover pancakes can be frozen. Place parchment or wax paper between them and store in plastic freezer storage bags. Defrost and re-heat in a toaster or toaster oven.