Cast Iron Sourdough Blueberry
(or Peach/Pear) Pancake
Title: Cast Iron Blueberry Pancake
Author: Britney Shawley
Recipe type: Lunch or Breakfast
Prep time: 10 minutes to 24 hours
Cook time: 15 minutes
Total time: 25 ish minutes
Serves: 6 to 8 people
This was a fluffy, delicious beauty of a pancake!!!💙 Thanks to my neighbor who sent this to me, and thanks to the @nytcooking for making this badass sourdough blueberry pancake.🥞 The thing I love the most is it’s fermented!!!! And so it has all the amazing probiotics and food for our gut buddies! And made in a cast iron for added iron
Hurray!!! everyone is happy 🤗🥰 Oh! And you can save half the ferment for another day of pancakes!! So you save time with this recipe too. Can you tell I am excited!! 👏💗
• ½ to 1 cup sourdough starter
• 2 cups all-purpose flour
• 2 cups whole milk (or almond)
• 3 eggs (or 3 flax eggs)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon butter, plus more for serving
• 3 to 4 peeled and sliced pears, sliced apples, peaches, strawberries, or whole blueberries (as seen here)
Step 1: Mix sourdough starter with flour and milk, then let it sit out at room temperature, covered with a cloth, overnight and up to 24 hours. Stir well, and transfer a scant cup of this mixture into a plastic container with lid or glass jar to store in the fridge, for another batch of pancakes.
Step 2: Whisk the eggs, baking soda, salt and sugar into the rest of the fermented flour and milk. The batter will loosen and take on the thick, airy liquid texture of a milkshake. If the batter seems a little too stiff, add a splash of milk.
Step 3: Preheat the oven to 450, with a cast-iron skillet inside the oven. (You can use a 4-inch pan for individual pancakes or an 8-inch pan for a larger pancake, which can be cut to share.) When the pan is hot, remove it, and swirl in 1 tablespoon butter until melted, then add a thin layer of fruit, so that you can still see some parts of the bottom of the pan. If using firm fruits like apples or pears, place the pan on medium heat on the stovetop, and let the fruit sizzle for a minute or two until it has softened on its edges, then add batter. If using softer fruits or berries, add the batter right away. Add enough batter to totally cover the fruit and make a substantial pancake about a half-inch in thickness.
Step 4: Return pan to oven for 15 minutes, or until the top of the pancake is evenly browned and the edges are crisp. Flip pancake onto a plate fruit-side up, and serve hot with another knob of butter on top and a generous glug of maple syrup. Repeat with remaining batter.
Purchase your blueberries from costco as you can get Wild Blueberries (which I recommend) for wayyy cheaper than any where else and you get so much to use in all things like loaf’s, chia puddings, shakes and so much more.
Quick Tips & Tools:
Cast Iron, Big Bowl, Spatula
(You can use a 4-inch pan for individual pancakes or an 8-inch pan for a larger pancake, which can be cut to share.)
Thank you NY Times Cooking for Posting this. And thank you to all these genius’ who made this recipe before me. It is not my own! But I am grateful for it! Cheers to this Cast-Iron Sourdough Pancake from: @vinegarhillhouse.” @actress_eats and Here’s the full recipe, adapted by @tejalxrao
I used almond milk instead of whole milk, and flax eggs instead of real eggs and it turned out perfectly delicious.
FOR FLAX EGG:
3 tbsp flax meal + 7 tbsp water. Mix and let sit for 5 minutes.
IF YOU DONT HAVE SOURDOUGH:
That’s totally okay! Use Flour instead of Starter and you will still get a pancake 🙂
Wait 10 minutes for the batter to settle and rise, then use it. You do not have to wait 24 hours, although waiting, will give you the fermentation effect! BUT you can make bake it after 10 minute rest time, I did and it was perfect.
Want to make it with peach / pear instead?? Then do this:
Slice your fruit and add to a pan with some butter or coconut oil. Let fruit get soft. Add some cinnamon and maple syrup. Once super soft, follow the directions above for how to cook the rest of this pancake!
Food is not just fuel. Food is about family, food is about community, food is about identity.
And we nourish all those things when we eat well. – Michael Pollan