Sourdough pancakes with blueberries

Sourdough pancakes with blueberries: fluffy pancakes made with sourdough starter, spelt flour, egg, milk and fresh blueberries – mild, golden brown and quick to make.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 380 kcal per serving
• Protein: 12 g
• Fat: 14 g
• Carbs: 52 g

Ingredients

• 150g sourdough starter
• 100g spelt flour
• 150ml milk
• 1 organic egg
• 1 tbsp maple syrup
• 1 tbsp butter
• 150g blueberries
• ½ tsp bicarbonate of soda
• 1 pinch of salt

Method

You’ll need: frying pan · mixing bowl · spatula

1. Stir the sourdough starter, spelt flour, milk, egg and maple syrup together in a bowl to make a smooth batter.
2. Briefly fold in the bicarbonate of soda and salt. Don't stir the batter vigorously after that, so the pancakes stay fluffy.
3. Carefully fold some of the blueberries into the batter. Heat a frying pan over a medium heat and melt the butter in it.
4. Add the batter to the pan in portions and cook until bubbles appear on the surface and the underside is golden brown.
5. Turn the pancakes and finish cooking the second side until they are cooked through and nicely browned.
6. Stack the pancakes and serve with the remaining blueberries and a little maple syrup.

Good to know

These pancakes have just the right mix of cosy and special. The batter is easy, and the result is soft, golden brown and moist. For me, it's the kind of breakfast that tastes like the weekend straight away.

Swaps

Spelt flour → oat flour (also provides fibre) | Milk → natural yoghurt with a little water (creamier texture, also provides protein) | Butter → ghee (buttery flavour; contains only a little milk protein but still counts as dairy) | Maple syrup → date paste (natural sweetness plus a little fibre)

Allergens

Contains gluten, milk and egg. Suitable for children when soft and well cooked; in pregnancy fine as long as the egg and batter are fully cooked through and the blueberries are well washed.