BLUEBERRY HEAVEN WHEAT PANCAKES/WAFFLES
These are absolutely wonderful if I do so say myself. I used freshly fed starter. There are a number of starter recipes on Zaar that can be used to make Sourdough. These make delicious sourdough pancakes loaded with fresh blueberries. Since this is such a thick batter, it also works well for waffles.
Provided by PaulaG
Categories Breakfast
Time 40m
Yield 14 pancakes
Number Of Ingredients 11
Steps:
- Pour milk into small saucepan and warm slightly.
- Combine the milk, flour, sugar, salt and baking soda.
- Slightly beat the eggs and add to flour mixture.
- Mix until thoroughly blended then stir in melted butter.
- Add the Sourdough starter and blueberries.
- Stir until combined.
- Allow dough to rest about 10 minutes.
- Allowing a well rounded 1/4 cup of batter for each pancake, cook over medium heat on a preheated griddle until bubbles appear.
- Turn and continue continuing until cooked through and browned on both sides.
- Serve while warm with pure Maple syrup.
- If using batter for waffles the yield will be different and manufacturers cooking recommendations should be followed.
- I used a Belgian waffle maker which produces a 5x5 inch waffle.
- Each waffle required a scant 1/2 cup of batter.
- The cooking time is an estimate per pancake.
Nutrition Facts : Calories 160.9, Fat 4.4, SaturatedFat 2.4, Cholesterol 40.4, Sodium 332.3, Carbohydrate 24.6, Fiber 2, Sugar 7.6, Protein 6.4
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