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."
photo by Nimz_
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- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
14 pancakes
ingredients
- 236.59 ml sourdough starter
- 473.18 ml of canned fat-free evaporated milk
- 295.73 ml all-purpose flour
- 295.73 ml whole wheat flour
- 2 eggs
- 29.58 ml sugar or 29.58 ml Splenda sugar substitute (I used Splenda sugar substitute without a problem)
- 4.92 ml salt
- 4.92 ml baking soda
- 59.16 ml melted butter
- 354.88 ml freshly washed blueberries
- maple syrup
directions
- 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.
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Reviews
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Absolutely wonderful. Loved the texture and the flavor was outstanding. I made these in my Belgian Waffle iron, and they turned out great. Thanks Paula for another great sourdough recipe. -
Thanks Paula, these were wonderful. I made pancakes rather than waffles. I didn't have whole-wheat flour so used all-purpose and they were very good! Thanks for sharing! -
The only change I made was using 2 and 1/2 cups all purpose flour since I had no wheat flour. I added blueberries to the pancakes on the griddle instead of mixing them in the batter. The pancakes were surprisingly light and with the hot maple syrup were superb. I also added Lingenberry preserves to some of the pancakes. I served these to my wife and brother in law and he had to have the recipe! Really good pancakes.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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