Overnight Sourdough Pancakes with Blueberry Sauce

I have said this before, but I don’t mind repeating it yet again, I am a huge fan of breakfast that can be prepared the night before. These overnight sourdough pancakes definitely fit the bill. I decided to serve them with a delicious blueberry sauce. If you are anything like me, it hurts each time you have to discard some of your sourdough starter. I personally find it so delightful to actually use these discards and make some deliciousness out of it. For this recipe we will need 200 grams of sourdough starter, so nothing is going to be wasted. Are you in the mood for trying this recipe?

I already introduced brownies with sourdough as well as brownie cookies with sourdough. It has been only recently that I realized that the sourdough discard may be used again. But since then I have been excited to try different recipes. I have the feeling that people who are intolerant to gluten don’t seem to mind sourdough as much. Probably it has to do with the fact that the dough was fermented and this is much easier to digest. But please enlighten me if I am completely off.

However this may be, I love these pancakes as you basically whip them up the night before and let the sourdough to the rest overnight. All you need to do the next morning is to grill them, no further waiting required. Since I love breakfast and I will always have breakfast (yes, I am one of these people who had breakfast at home when she is invited to brunch. People, starting to eat at 11am, please!). So if you are as much into breakfast as me, this recipe is for you!

Credit: The Clever Carrot

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Overnight Sourdough Pancakes with Blueberry Sauce

Serves: About 10-12, depending on size

Prep Time: 10min – Cooking Time: 20min – Total Time: 30min

These super easy overnight sourdough pancakes basically need to be mixed together in a few minutes and are served the net day with blueberry sauce.

Ingredients

• Pancakes
• 40 grams of butter
• 240 grams of milk
• 190 grams of all-purpose flour
• 200 grams of sourdough starter
• 20 grams of regular sugar
• 2 eggs
• 2 teaspoons baking powder
• 1 teaspoon of baking soda
• 
  
• Blueberry Sauce
• 250 grams of blueberries
• 150 grams of water
• 50-70 grams of regular sugar (depending on how sweet you like them)
• Juice of one lemon
• 1 tablespoon of cornstarch

Instructions

1

For the pancakes melt the butter on the stove and fill up with the milk to cool down faster.

2

Then combine the mix with the flour, sourdough starter, sugar, and eggs and whisk until smooth. A few lumps are OK. Leave either at cool room temperature or in the fridge tightly covered.

3

The next day add the baking powder and baking soda and melt a bit of butter in a frying pan. Bake two to three pancakes at the same time. If you see small bubbles on the surface, you can turn them over to brown the second side. Stack on a plate until you are done with the entire dough.

4

For the blueberry sauce wash all blueberries and then place half in a pot together with the water, sugar, and lemon juice. Slowly bring to a boil, then reduce heat and let simmer for about five minutes. The blueberries will release their juice. Stir the cornstarch with a bit of cold water in a mug and add to the berries. Slowly increase heat and let simmer for a minute or so, the sauce should thicken. Then stir in the second half of the berries and serve together with the pancakes.

PS: If you prefer “regular” American pancakes, how about trying this recipe?