Sourdough Blueberry Pancakes with Buttered Orange Syrup March 3, 2015 by Jill Foucre Leave a Comment Sourdough Blueberry Pancakes with Buttered Orange Syrup 2015-03-03 11:57:27 Print Syrup 4 large oranges 2 T. unsalted butter ¼ cup sugar Pancakes 2 cups sourdough starter (see recipe and notes below) 1 T. honey ½ t. baking soda ¼ t. salt butter, for frying pancakes 1 cup blueberries Sourdough Starter 2 cups warm water 1 T. sugar or honey 1 T. or 1 packet active dry yeast 2 cups flour Syrup Finely grate the zest of the oranges, place the zest in a small bowl and then juice the oranges into the same bowl. Melt butter in a saucepan over medium heat. When it froths, whisk in the sugar. Allow the sugar to cook in the butter for 1-2 minutes, until fragrant and syrupy, and then stir in the juice and zest. Simmer until it reduces by half, about 15 min. Cover the pan to keep the syrup warm while you make the pancakes. Pancakes In a bowl, beat the sourdough starter with the honey, then beat in the baking soda and salt. Wait for a minute or two until batter bubbles and increases in volume as the baking soda and sourdough starter react. Melt about a Tablespoon of butter in a skillet over medium low heat. Pour ¼ cup batter into the pan and drop a few blueberries onto the pancake. Let the pancake cook undisturbed until the center begins to form bubbles, then flip the pancake and continue cooking for 1-2 minutes longer. Serve with the warm orange syrup. Sourdough Starter Pour water into a 2 qt. glass jar or bowl, add and dissolve the honey, then the yeast. Stir in the flour. Cover with a clean dishcloth or cheesecloth and let it work for 2-5 days, stirring it about once a day. It will separate, the bubbling will subside and a yeasty, sour aroma will develop. Stir the starter once more and refrigerate it until you are ready to use it. To keep the starter going over time, you will need to feed the starter as you use it. Feeding the Starter While it’s been in the refrigerator, the starter will separate. Blend it back together, then measure out the starter required by your recipe (generally 1 cup starter) and set aside. Replace the amount you have removed with equal parts water and flour. Let the replenished starter sit at room temperature for at least 12 hours to give the yeast a chance to multiply and become active before you chill it again. By Teri Hiben Adapted from The Nourished Kitchen Adapted from The Nourished Kitchen Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/