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Flying Cloud B&B

Newcastle, Maine

Specialty Recipe

Sourdough Blueberry Pancakes

Ingredients:
2 cups sourdough starter*
1 egg
3 Tablespoons oil or bacon grease
1/4 cup evaporated milk
1 teaspoon salt
1 teaspoon baking soda
2 Tablespoons sugar
1 to 1-1/2 cup fresh or frozen blueberries
Sliced strawberries or fresh frozen raspberries for garnish

*Check any general cookbook or bread cookbook for sourdough starter recipe, or use packaged dry sourdough starter available in most grocery stores.

Preheat griddle or cast iron frying pan until a drop of water sizzles (jumps around the surface).

Pour sourdough starter into mixing bowl. In separate bowl, beat egg to "scrambled" consistency; pour evaporated milk into egg and beat until cleanly mixed. Stir in oil or grease until well mixed. Always use non-metal spatula in sourdough.

In another container, mix dry ingredients; fold into batter gently, but thoroughly. Ladle sourdough batter onto hot surface -- pancakes 4 to 5 inches in diameter. Immediately sprinkle blueberries on top of pancakes. Flip pancakes over and cook 1-1/2 to 2 minutes. Remove to heated plates. Garnish with strawberries or raspberries and serve with warm maple syrup.

To replenish sourdough, add 2 cups flour and 1 Tablespoon sugar to remaining starter; add 1-3/4 cups warm water and stir with a non-metal instrument. Let it "cure" in a warm room for 24 to 48 hours before using again. It can be stored in a sealed container in the refrigerator for several months. Take out the night before using again to allow it to warm to room temperature.

Serves: 5 or 6 (3 each)

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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