Blueberry Sourdough Pancakes

I love pancakes but they don’t usually love me. ie they don’t fill me up. Making them with wholemeal flour and sourdough discard helps to mitigate that.

Having a little repertoire of recipes that require sourdough discard as an ingredient is hugely motivating when it comes to feeding my starter regularly. I keep a jar in my fridge, feed my starter every day or every other day, and once there’s enough I make a weekend batch of these pancakes, which by the way also make excellent waffles.

Makes about 8-10 pancakes

Ingredients

The night before:

100g sourdough discard

100g wholemeal flour

175ml buttermilk

2 tsp white sugar

The next morning:

15g butter, melted

1 egg, beaten

1 tsp baking powder

a few small handfuls of blueberries

To cook and serve:

butter

maple syrup

The night before you want to make pancakes mix together the sourdough discard, wholemeal flour, buttermilk, and sugar. Cover and leave out on the counter overnight.

The next morning, mix in the melted butter, beaten egg, and baking powder. Whisk to combine.

Heat some butter in a frying pan over medium-high heat. Add scoops of batter and top with blueberries. (I use an ice-cream scoop to make mine to ensure they’re all the same size). When bubbles appear across the surface and are bursting, flip over and cook for about a minute on the other side.

Serve piping hot with your favourite toppings.