Instructions

1. The night before, whisk together buttermilk and unfed sourdough starter in a medium sized bowl. Add the flour and sugar then stir in with a whisk until just combined. Scrape down the sides of the bowl with a spatula, then cover the bowl with clingfilm and leave at room temperature overnight.
2. In the morning, melt butter in a small bowl or jug then leave to cool slightly. Tip: It helps to melt it halfway then let the residual heat melt the rest of the butter. Whisk in the egg, vanilla and baking soda.
3. Pour liquid mix into the sourdough batter left overnight, stir in gently with a whisk.
4. Heat a large griddle or frying pan on medium high heat, grease with a bit of butter when hot. Lower heat to medium. Tip: You may need to adjust the heat as you’re cooking. We find we start out at a medium high heat, then end on medium low heat, this will depend on your stove and pan.
5. Drop spoonful’s of batter into the pan and then drop a few blueberries on top of each pancake. When bubbles start to appear on the surface of the pancake and the edges are not glossy anymore, flip pancakes over and cook until golden underneath, 1-2 minutes. Remove pancakes and keep warm in the oven set at its lowest temperature.
6. Give the pan a quick wipe with paper kitchen towel, then grease again with a small bit of butter and cook as above until all the batter has been used.
7. Serve with fresh blueberries and honey or maple syrup, or any other of your favourite pancake toppings.
8. This recipe is easily doubled to make more pancakes.