120g sourdough starter
100g white or wholegrain spelt flour
65ml milk (almond, rice or dairy)
1 egg, beaten
Pinch sea salt
1 tsp baking powder
2 tbsp extra virgin coconut oil, plus more to serve
100g blueberries, plus more to serve
Maple syrup, to serve
Yoghurt (Greek, coconut or soy, to serve, optional)
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Sourdough Blueberry Pancakes
SERVES: 6 - 8 pancakes
These pancakes are reason enough to make your own sourdough starter – the dense, almost chewy texture and deep flavour simply cannot be achieved without a fermented starter. They are seriously good.
In a bowl combine the sourdough starter, flour, milk, egg and salt. Cover loosely and leave to one side for 20 minutes, then stir in the baking powder.
Put 2 teaspoons of the coconut oil in a frying pan and set it over a medium heat. Once hot add three tablespoons of the batter to the pan and shape into a disc roughly 8cm across. Repeat with more batter, but don’t overcrowd the pan. You can use a second pan to speed up the process if you wish.
Add 5–6 blueberries to the top of each pancake and very gently press them into the batter. Fry for about 2 minutes, depending on the heat of the pan, then flip over and fry for another 2–3 minutes, until golden and caramelised.
Serve the pancakes immediately with a little more coconut oil, blueberries, maple syrup and some yoghurt if you like.