Sourdough Starter
There are dozens of methods to make a starter, this one has worked for me consistently, courtesy of my pal, Miss Adelaide Fletcher from Indianola.
¾ cup sugar
3 tablespoons instant potatoes
1 cup warm water
Mix all together in a jar or bowl. Cover and leave on counter all day or 8 hours. This will bubble up. Remove one cup and refrigerate remainder covered. Feed the starter every 3 to 7 days, removing 1 cup to make bread or discard. To feed starter, after removing 1 cup, add 1 cup warm water, 3 tablespoons instant mashed potatoes, and 3 tablespoons sugar. Mix with starter and return to refrigerator.
Sourdough Lemon and Blueberry Pancakes
1 cup sourdough starter
2 cups all-purpose flour
2 tablespoons sugar
2 cups buttermilk
2 large eggs
4 tablespoons melted butter
¾ teaspoon salt
1 teaspoon baking soda
Juice and zest of 1 lemon
1 maple syrup
2 tablespoons melted butter
¼ cup fresh blueberries
1 cup fresh blueberries plus more for syrup and topping
In a large bowl, stir together 1 cup starter, flour, sugar, and buttermilk. Cover and let rest at room temperature for about 12 hours overnight. In a small bowl, beat together eggs and butter. Add to sourdough mixture, stirring just to combine. Add salt, baking soda, lemon juice and zest to batter.
Pour batter using a ¼ cup measure onto a preheated, lightly greased griddle. Cook until bubbles form and pop on top side of pancakes, then turn them over and cook until browned underneath. Keep warm while mixing maple syrup, melted butter, and blueberries together. Pour syrup over pancakes and top with extra blueberries if desired.
Yield: about 2 dozen pancakes
