Rated 5.0 stars by 1 users
Breakfast
American
4
30 minutes
15 minutes
These Sourdough Blueberry Pancakes are not only fluffy and tangy but also a testament to the quality of ingredients used in their creation. Crafted with Grand Moulins T65 flour, known for its superior texture and flavor contribution to artisanal baking, and a sourdough starter, these pancakes have an unmatched depth of flavor and a light, airy texture. The addition of Prova vanilla enhances the aromatic profile, adding a subtle, rich depth that perfectly complements the juicy burst of blueberries. This combination ensures each pancake is tangy yet sweet, offering a delightful contrast that is further elevated with a drizzle of maple syrup. Enjoy a truly gourmet breakfast treat that promises to make your mornings exceptionally delicious.
Culinary Imagineer Justin Cherman
1 cups Grand Moulins T65 Flour
1 tbsp Granulated Sugar
1 tsp Baking Soda
¾ cup Milk
2 Tbsp Melted Butter
Prepare the Batter:
In a large mixing bowl, combine the Grand Moulins T65 flour and sourdough starter. Mix well to incorporate.Add the beaten egg, melted butter, sugar, Prova vanilla extract, and salt to the bowl. Stir until just combined.
Adjust Consistency:
Gradually add milk to the batter, starting with 1/2 cup and adding more as needed. The goal is to achieve a thick yet pourable consistency.
Add Baking Soda:
Just before you're ready to cook the pancakes, gently fold in the baking soda. The batter should start to bubble and become airy.
Incorporate Blueberries:
Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and brush with a small amount of melted butter.Pour 1/4 cup of batter for each pancake onto the hot griddle. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.Carefully flip the pancakes and cook for an additional 2 minutes or until golden brown and cooked through.
Serve:
Serve the sourdough blueberry pancakes hot, with a generous drizzle of maple syrup.
Ensure your sourdough starter is active for the best rise and flavor.Avoid overmixing the batter to keep the pancakes light and fluffy.If the batter thickens too much upon standing, thin it with a little more milk.
Enjoy your Sourdough Blueberry Pancakes, a delicious blend of tangy sourdough, sweet blueberries, and the rich flavors of Grand Moulins T65 flour and Prova vanilla.
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