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sourdough blueberry pancakes with buckwheat

Nut Free Sourdough Pancakes with Lemon Blueberry Sauce

You CAN add nuts to these, if you like, of course.  Whatever you do, keep the buckwheat because it adds such a great nutty flavor and a fun pop in your mouth!  And, please, don't let the steps make this recipe seem harder than it is.  If you can eat pancakes, you can make these pancakes.  I promise.
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Cook Time 10 minutes
Course Breakfast
Cuisine American

Ingredients
  

Ingredients for Sourdough Pancake Soaker - Step ONE (Overnight)

  • 1 cup starter
  • 1 cup raw milk or water
  • 1/2 cup yogurt or kefir
  • 2 cups flour
  • 1/2 cup buckwheat groats optional

Ingredients for Final Sourdough Pancake Batter - Step TWO (In the Morning)

  • 2 Tablespoons of oil - coconut olive, avocado all work nicely
  • 4 Tablespoons of sugar
  • 2 eggs
  • 1/2 cup yogurt or kefir
  • 1 cup of water or milk
  • 1 teaspoon each of baking soda and baking powder optional - see instructions

Ingredients for Blueberry Sauce

  • 2 cups frozen or fresh blueberries
  • Enough non-GMO corn starch to coat berries - about 4 tablespoons
  • 3/4 cups raw sugar
  • 2 tablespoons butter
  • 2 tablespoons fresh lemon juice
  • zest from one lemon
  • 1 teaspoon vanilla
  • 1 teaspoon nutmeg

Instructions
 

Instructions for Sourdough Pancake Soaker

  • Mix all ingredients well and let sit overnight on your counter.  Raw milk will culture overnight on the counter; as will the yogurt.  I don't recommend you use pasteurized milk; if you don't have raw milk, use water.
  • In the morning, add the following the ingredients under "Ingredients for Final Sourdough Pancake Batter - Step TWO (In the Morning)"

Instructions for Final Sourdough Pancake Batter

  • Add to soaker all ingredients EXCEPT the baking powder and soda.  Mix well.
  • If using, sprinkle soda and powder over top of batter and mix right before frying.  Mix until the batter is smooth.
  • Pan fry as you would normal pancakes.

Instructions for Blueberry Sauce

  • place blueberries into a medium sized sauce pan.  Sprinkle corn starch over berries and toss to coat.
  • Add sugar and mix.
  • Add butter and the remaining ingredients.
  • Turn on medium-low heat and stir until butter and sugar melt.
  • Simmer until sauce begins to thicken.
  • Enjoy over pancakes while hot.
Keyword nut-free, sourdough pancake
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