Sourdough Blueberry Pancakes

¼ cup sourdough discard (active will also work. 63 g)

1 ½ cups milk ( or water 366 g)

1 ¾ cups unbleached all purpose flour (245 g)

2 large eggs

¼ cup butter melted (57 g)

2 tablespoons honey (or maple syrup)

½ teaspoon salt (3 g)

1 teaspoon baking soda

2 tablespoons butter (24 g)

Begin by melting ¼ cup (half of a stick) of butter and setting it aside to cool. Add flour, salt, and baking soda to a large bowl and combine.
Add the sourdough discard, milk, eggs, cooled butter, and honey to the dry ingredients, then whisk until just combined. The batter may still be somewhat lumpy which is just fine.
Heat the skillet over medium heat.
Add a small amount of butter to the hot skillet, then ladle about one-third of a cup of batter onto the melted butter. Sprinkle over a few blueberries, arranging them evenly over the pancake.
Cook until the edges begin to set and bubbles appear across the batter. This may take several minutes. Flip, then continue to cook for 1-2 minutes on the other side. Keep the cooked pancakes in a warm oven until ready to serve.
Serve warm with more fresh berries, fruit topping, homemade yogurt with honey, or maple syrup.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🥞Pancakes

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m