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PREP TIME |
TOTAL TIME 35 min |
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COOK TIME 25 min |
SERVINGS Serves 4 |
INGREDIENTS
- 2 cups active sourdough starter
- 2 eggs
- 1/4 cup melted coconut oil
- 1/4 cup freshly-squeezed orange juice
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- Zest from one orange
- Salted butter for frying
- 1 cup Josh Pond frozen, wild organic Maine blueberries, thawed
INSTRUCTIONS
- Mix the sourdough starter, eggs, oil, orange juice, zest, honey, thawed blueberries, and salt in a large mixing bowl. Add the baking soda last and watch the starter foam up.
- For those crispy pancake edges, preheat a tablespoon of oil or butter in a cast-iron skillet on medium heat. After it is hot enough to produce a sizzle, pour 1/2 cup of batter right onto the hot oil. Sprinkle more frozen blueberries on top, and turn the stove down to medium-low heat. Flip once and cook until cooked through and golden brown.
- Keep the cooked pancakes in a warm place as you finish the rest of the batter. Serve pancakes warm with your favorite toppings and enjoy!
