Breakfast

Sourdough Pancakes with Squash and Blueberries is for Breakfast.

Sourdough Pancakes with Squash and Blueberries takes 15 minutes to prepare.

Sourdough Pancakes with Squash and Blueberries takes 30 minutes to cook.

Sourdough Pancakes with Squash and Blueberries makes 12 servings.

The ingredients for Sourdough Pancakes with Squash and Blueberries are:

1 cup Sourdough Starter (it doesn't need to be active, you can use starter that is straight from the fridge.)
1 egg and 1 egg white
2-3 Tbsp Sugar
2 Tbsp Unsalted Butter, melted
.5 cup Mashed Squash
.5 tsp Salt
.5 tsp Baking Soda
1 cup frozen blueberries
----some optional additions----
Vanilla, pumpkin pie spices, ginger, etc.

Here is how you make Sourdough Pancakes with Squash and Blueberries:

Mix all the ingredients together and let the batter sit a few minutes, you should be able to see it bubbling. Heat a nonstick pan to medium heat. Pour 1/4 of a cup of batter onto the skillet and cook until the bubbles have popped, about 5 minutes. Cook the other side until browned, about half the time the first cooked. These pancakes take a little longer than most to cook, make sure you have the heat low enough so the first side doesn't get burned.Makes about 12 pancakes, nutritional information is for one pancake.Number of Servings: 12Recipe submitted by SparkPeople user HASITTE.

The nutritional information for Sourdough Pancakes with Squash and Blueberries is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 66.7

• Total Fat: 2.6 g
• Cholesterol: 23.2 mg
• Sodium: 143.3 mg
• Total Carbs: 9.4 g
• Dietary Fiber: 1.3 g
• Protein: 2.1 g