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These Sourdough Blueberry Buttermilk Pancakes are delicious. I don’t know what it is about sourdough but it just makes everything taste better to me. I absolutely love these with pure maple syrup and butter. They will keep several days in the refrigerator and can be reheated in the microwave. You could freeze them, too. You probably won’t have any left over.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white granulated sugar
2 tablespoons butter, melted
1/2 cup buttermilk
1 cup sourdough starter
1 cup blueberries
Whisk together the flour, baking powder, baking soda, salt and sugar. Add the butter and buttermilk. Stir with spoon. Add egg and sourdough starter and continue stirring. Fold in blueberries. Add a little oil or butter to a hot grill or skillet. I use 1/3 cup pancake mix per pancake. Cook on each side until brown. Makes 8 pancakes. Enjoy!
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