Dessert: Blueberry Sourdough Pancakes

Recipe by Emeril Lagasse A homemade sourdough starter is easier to begin growing than you think. And not only will it give these blueberry pancakes a distinctive flavor, but you can use it over and over again in homemade breads and other delicious baked

Ingredients

1 1/2 c. all-purpose flour
3 tbsp. sugar
1 1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 c. milk
1 c. sourdough starter
1/3 c. melted butter
1/2 tsp. pure vanilla extract
2 tbsp. vegetable oil
1 1/4 c. fresh blueberries
butter
Syrup

Instructions

To make sourdough starter: In a large bowl, combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast.)
Add the flour and stir vigorously to work air into the mixture. Cover with a towel let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours. (The mixture should become very bubbly.) Use immediately or cover loosely with plastic wrap and store in the refrigerator.
To make the pancakes: In a medium bowl, sift together the flour, sugar, baking soda, and salt.
In another bowl, whisk together the eggs, milk, starter, melted butter, and vanilla until well blended. Add the dry ingredients, and stir just until combined, adding more milk, 1 teaspoon at a time, if necessary to bring the batter to the thickness of heavy cream. Be careful not to overmix, and don't worry if batter is slightly lumpy.
Lightly grease a large, heavy griddle or skillet with vegetable oil and heat over medium-high heat. Pour about 1/4 cup of batter onto the griddle for each pancake, allowing space for spreading. As the topsides start to bubble, about 1 minute, sprinkle blueberries into each pancake. When the undersides of the pancakes are golden and the blueberries are set, flip with a wide spatula. Cook until golden brown, 1 to 1/2 minutes. Cook over break. Serve immediately with fresh butter and syrup.

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