Breakfast

Sourdough Pancakes (with blueberries) is for Breakfast.

Sourdough Pancakes (with blueberries) takes 180 minutes to prepare.

Sourdough Pancakes (with blueberries) takes 5 minutes to cook.

Sourdough Pancakes (with blueberries) makes 36 servings.

The ingredients for Sourdough Pancakes (with blueberries) are:

1 cup of sourdough starter
2 cups of water
3 1/2 cups of whole grain flour
3 large eggs
4 tablespoons of maple syrup, honey, maple sugar, or other sugar
1/4 cup of canola, or melted butter
1 teaspoon of baking soda
1 teaspoon of salt

Here is how you make Sourdough Pancakes (with blueberries):

3 to 24 hours before you want to eat, combine in a large bowl the starter, water (whisk water and starter) then add flour. Make sure that you have plenty of room for this mixture to rise. If it is a very hot day, beware of leaving it too long as it will ferment very quickly.After the soaking period, add the rest of the ingredients, and combine well. A whisk is helpful. If you want thinner pancakes you can thin with water (or milk). Drop some of the batter on a lightly oiled hot griddle (over medium to medium-high heat) until the the top is set, and the bottom lightly browned. Flip the pancake and cook until the pancake is lightly browned on the other side. Repeat until all of the batter is used.Serving Size: lots - depends on how large you make your pancakes ~36Number of Servings: 36Recipe submitted by SparkPeople user CPADDOCK.

The nutritional information for Sourdough Pancakes (with blueberries) is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 70.6

• Total Fat: 2.2 g
• Cholesterol: 15.4 mg
• Sodium: 105.6 mg
• Total Carbs: 10.0 g
• Dietary Fiber: 1.4 g
• Protein: 2.1 g