American-style Fluffy Sourdough Discard Pancakes with Blueberries

These are soooooo good!

There's no need to throw any of your sourdough starter away, you can make lots of other delicious things with it!

Try these with a drizzle of maple syrup over the top, they are sooooo good! And they freeze well too! If you're using frozen blueberries, don't add them to the batter mix, as your pancakes will turn out a very strange colour! Just drop the frozen ones onto the batter when you've put it into the pan, so they sink in.

Ingredients

Wet ingredients

• 150g sourdough starter (unfed, I use organic white wheat flour for these)
• 150g whole milk
• 1 large egg, beaten
• 1 tsp vanilla extract (optional)
• 35g maple syrup (optional: this will give a very mild sweet flavour, or add to taste)
• 25g melted butter

Dry ingredients

• 125-175g flour (plain or bread flour, I use white, and about 160g, but wholegrain flours are thirstier etc.)
• 1/2 tsp salt
• 1/2 tsp bicarbonate of soda
• 1 tsp baking powder
  
  Other Ingredients
  
  
• 150g-275g blueberries, fresh or frozen (to taste - 275g is a lot as I love blueberries, so you could halve it and put the other half on top fresh!)
• Maple syrup for drizzling
• Neutral oil for frying pancakes

Method

1. Mix all of the wet ingredients together in a large bowl.

2. Add all of the dry ingredients (add the flour, and before mixing sprinkle over the other dry ingredients evenly) then mix thoroughly together (a dough whisk is good for this if you have one). You are looking for a batter the consistency of whipped double cream, you can add a little more flour or milk if you need to.

3. Fold in the blueberries evenly if fresh (the batter needs to be thick enough to suspend them relatively well). If the blueberries are frozen it's best to scatter them over the batter once it's in the pan, unless you want blue blueberry pancakes!

4. Heat up a non-stick frying pan over a medium heat (slightly on the lower side so that things don't burn), and lightly oil (silicone brushes are good for this).

5. Dollop three or four scoops of batter around the pan (I use a very small icecream scoop with a mechanism to release the batter), and when you start to see bubbles on the top of the pancakes, flip them over, and cook until they start to rise slightly in the middle (so they look slightly domed).

6. Serve immediately, or keep warm, or cool down and refrigerate or freeze - they do reheat quite well. Nice with a cheeky drizzle of extra maple syrup if you have a sweet tooth, and extra fresh blueberries (for health!).