Sponge:
2 cups flour
4 tablespoons sugar
2 cups buttermilk
1 cup "unfed" sourdough starter (Recipe HERE.)
Batter:
Sponge
2 eggs
1/4 cup melted butter
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries, rinsed and drained
In a large mixing bowl, stir together flour, sugar, buttermilk, and sourdough starter. Cover and let rest at room temperature overnight.
In a medium bowl, mix together the sourdough sponge, eggs, butter, sugar, baking soda, and salt. Stir to combine. Gently stir in blueberries. Pour batter onto a preheated griddle to make 6-8" pancakes. Flip to other side when golden brown. Continue until batter is used. Serve warm with syrup. Makes 6-8 servings.
Click here for a printable version of this recipe.
