Wholewheat Sourdough Pancakes with Blueberries



1 cup whole wheat flour (125g)

1 tbsp. baking powder (12g)

1 tsp. baking soda (6g)

1 tbsp. sugar (12.5g)

pinch salt

1 cup sourdough starter (240ml)

1 1/2 cups milk (360ml)

1 large egg

2 tbsp. vegetable oil (30ml)

1 pint fresh blueberries (340g)

Butter for garnish

Your favorite syrup 


Heat a griddle to approximately 350°F (176°C). In a large bowl combine the dry ingredients of flour, baking powder, baking soda, sugar, and salt. Stir a few times to mix well.

In a separate large bowl, whisk together the wet ingredients of sourdough starter, milk, egg and vegetable oil. Pour the 1/3 of the wet ingredients back into the dry ingredients, whisking to combine well. Continue to mix in this fashion until the wet and dry ingredients are completely combined.

Measure 1/4 cup (60ml) of batter, and pour onto the hot griddle. Cook the pancake until holes form, about 1-2 minutes. Flip the pancake, and continue to cook for another 1-2 minutes. Do not press, as the pancakes should remain fluffy. Cook all of the pancakes in this fashion and keep warm until ready to serve. 

Garnish with blueberries, butter and your favorite syrup.