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Blueberry (or regular) Sourdough Pancakes

Well, I didn't want to make you wait too long to hear a Sally story with a happy ending, so I'm rollin' out the pancakes right away!  Can you believe that these are actually my first Sourdough Pancake experience?  They're something I'd always meant to try, but with no starter until recently, I just sort of shoved them to the back of my mind.  Never again!
Sourdough Pancakes
(with or without Blueberries)
adapted from Joy the Baker
yield: ~20 pancakes

Night before (sponge):
1½ c. warm water
1¼ c. all-purpose flour
1¼ c. white whole wheat flour

Mix, cover and let stand overnight in a warm place. Use a large bowl, so it can expand without making a mess!

When ready to make:
1 egg, slightly beaten
1/3 - 2/3 c. milk (depending on desired thickness)
1 tsp. baking soda
1 tsp. salt
2 Tbs. brown sugar
2 Tbs. butter, melted

blueberries, ~10 per pancake (if using)

The next morning, mix these together, then whisk in the mixture from the night before.

Let stand for 5-10 minutes.  Drop by ¼ cup scoops onto a preheated griddle or cast-iron skillet.  (The temperature really depends on the type of pan you're using.  I put my cast-iron skillet over medium-low heat.)  If adding blueberries, scatter a few over the surface of each pancake as soon as you've poured the batter onto the skillet.  Cook until bubbles have formed and popped and edges are starting to dry out, then flip.  Both sides should be golden and pancakes should be cooked through.
Serve drizzled with warm maple syrup and fresh fruit (if making plain sourdough).
Serve with your favorite breakfast sides...and a cup of joe...
I bet you want to hear a bit of a verdict.  Okay, here goes:
check out my twitter mug designed by my pal Rebecca

Me:  I love, Love, LOVED them!  The depth of flavor, the use of my starter, and probably just knowing how healthy they were.  Not overly sweet, but perfect when drizzled with real maple syrup and paired with fruit.

Mexi:  Ate them with gusto and declared them "really good" through satisfied mouthfuls.

Lyrical Teen:  "They taste like regular pancakes to me."  (This fortunately, is a good thing.  He likes regular pancakes.)

Drama Queen:  "So good!  Can we use strawberries next time?"

Sweet Thang:  "They're nasty" ...with a grimace on his little angel face.  Ooookay.  We'll have to work on that one.

*I'm sending these over to BBD #37: Bread with Sponge/Pre-Ferment (which also includes pancakes, waffles, scones, cake, etc...if they use a sponge!) which is being held at Versatile Vegetarian Kitchen this month.

Bread Baking Day #37 - Bread made with sponge or pre-ferment (last day of submission March 1st, 2011) MizHelen‘sFullPlateThursday Miz Helen’s Country Cottage