Blueberry Sourdough Pancakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Emeril Lagasse
A homemade sourdough starter is easier to begin growing than you think. And not only will it give these blueberry pancakes a distinctive flavor, but you can use it over and over again in homemade breads and other delicious baked
Ingredients
- 1 1/2 c. all-purpose flour
- 3 tbsp. sugar
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 large eggs
- 1 c. milk
- 1 c. sourdough starter
- 1/3 c. melted butter
- 1/2 tsp. pure vanilla extract
- 2 tbsp. vegetable oil
- 1 1/4 c. fresh blueberries
- butter
- Syrup
Instructions
- To make sourdough starter: In a large bowl, combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast.)
- Add the flour and stir vigorously to work air into the mixture. Cover with a towel let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours. (The mixture should become very bubbly.) Use immediately or cover loosely with plastic wrap and store in the refrigerator.
- To make the pancakes: In a medium bowl, sift together the flour, sugar, baking soda, and salt.
- In another bowl, whisk together the eggs, milk, starter, melted butter, and vanilla until well blended. Add the dry ingredients, and stir just until combined, adding more milk, 1 teaspoon at a time, if necessary to bring the batter to the thickness of heavy cream. Be careful not to overmix, and don't worry if batter is slightly lumpy.
- Lightly grease a large, heavy griddle or skillet with vegetable oil and heat over medium-high heat. Pour about 1/4 cup of batter onto the griddle for each pancake, allowing space for spreading. As the topsides start to bubble, about 1 minute, sprinkle blueberries into each pancake. When the undersides of the pancakes are golden and the blueberries are set, flip with a wide spatula. Cook until golden brown, 1 to 1/2 minutes. Cook over break. Serve immediately with fresh butter and syrup.
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