Friday, September 20, 2013

Sourdough Wild Blueberry Pancakes


And now a topic near and dear to my heart: pancakes!! This month the Sourdough Surprise is sourdough pancakes, not that I need an excuse.  My default pancake lately has been buckwheat and blueberries.  I love the combination, it's hearty but lightened up a bit by the blues. 

But this time around I had corn flour on the brain, though I still wanted blueberries in the mix.  Since my starter is a white whole wheat creature I wasn't sure how it would react to the buckwheat flour.  So I switched the buckwheat for a blend of white whole wheat and corn flour and threw in some wild blueberries just 'cause.  Amazing!!

They came out lightly crispy on the outside and fluffy on the inside;  crammed with tart berries, complimented by the mellow flavor of corn flour and the zing of sourdough starter.  Wow!!  I made a bunch to photograph and found myself noshing on them even when they got cold!  Of course this recipe made a ton so I was able to make some more to savor at my leisure.  Unless you're feeding an army (or you really, really like pancakes) feel free to cut this recipe in half.


sourdough wild blueberry pancakes

1 cup white whole wheat flour
1/2 cup corn flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup raw cane sugar
1 teaspoon salt
2 eggs
1 & 1/4 cup milk
1 cup sourdough starter
1/4 cup butter, melted (plus more butter for the pan)
2 cups wild blueberries 
maple syrup and more butter to serve

In a large bowl whisk together flour, corn flour, baking powder, baking soda, sugar and salt.  In another bowl whisk eggs, milk, starter and melted butter.  Pour the wet ingredients into the dry and whisk just to combine, it's OK if it's lumpy.

Heat a griddle or skillet on medium high heat and coat liberally with butter.  When the butter starts to sizzle pour about 1/3 cup of pancake batter in the pan and do this for as many pancakes as your pan or griddle will hold.  You want the pan to stay hot enough to cook the pancakes but not hot enough that it starts smoking, so keep an eye on the flame.  I usually find that, for some strange reason, the first pancake never comes out right!
Scatter about 2 tablespoons of wild blueberries over each pancake, as evenly distributed as possible.  When the top of the pancake is bubbly and the edges are golden, flip the pancake and cook the other side for a minute or two.  I usually transfer the cooked pancakes to a dish and dot each one with butter and then cover them to keep them warm until I can't stand it anymore and I have to eat one even if I'm not done making them for everyone.  Serve with real maple syrup and only real maple syrup!  Makes about 18-20 pancakes.











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14 comments:

  1. There is something about blueberry pancakes! They are everyone's favorite~ Lynn @ Turnips 2 Tangerines

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    1. I know what you mean Lynn, the ultimate comfort food!

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  2. I really need to start trying out new grains. I'm missing out on great flavours!

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    1. Give it try, whatever happens I think you'll be pleasantly surprised!

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  3. Those look so yummy! I freeze my leftover pancakes. I put layers of wax paper between servings and then my kids would take out one serving and zap it whenever they wanted.

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  4. Thanks Joan! And what a smart idea, because pancakes really are the perfect food in my book!

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  5. Mmmn! Blueberries and corn and buckwheat sounds great.

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  6. I think I have some corn flour in the cupboard - I gotta try these! Great pictures - my mouth is watering from the delicious story they tell!

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  7. Just mouthwatering....looks easy and delicious!

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  8. Jeez Louise, I wish I had a stack of these right now!

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  9. I love blueberries in pancakes - little bursts of jammy goodness! Your pancakes look beautiful and fluffy. Nice idea to use corn flour, and I want to try the buckwheat too.

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    1. Thanks Suz! I hope you try blueberry buckwheat, I can't over emphasize how incredible they are! I buy Hodgson Mill stone ground buckwheat flour and there's a great recipe on the package, I just add in some blues while they're cooking. And bonus, buckwheat is one of those super-good-for-you grains!

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  10. Oh, I love the combination of buckwheat and blueberries! Delicious! And cornflour with blueberries is delicious, too! Your pancakes look awesome! Thanks for joining us again this month!!

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