Sourdough Pancakes with Blueberry Compote

These fluffy sourdough pancakes offer a delightful tanginess from the starter, perfectly balanced by a sweet blueberry compote. The combination creates a satisfying breakfast that is both traditional and modern, appealing to all ages. This recipe is easy to make and is suitable for those looking for a wholesome start to their day.

Ingredients:

• 1 cup sourdough starter
• 1 cup all-purpose flour
• 1 cup milk
• 1 large egg
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons melted butter
• 1 cup fresh blueberries
• 2 tablespoons honey
• 1 tablespoon lemon juice

Instructions:

1. In a mixing bowl, combine the sourdough starter, flour, milk, egg, sugar, baking powder, baking soda, and salt. Stir until just combined.
2. Fold in the melted butter until the batter is smooth. Let it rest for about 15 minutes.
3. While the batter is resting, prepare the blueberry compote. In a small saucepan, combine the blueberries, honey, and lemon juice. Cook over medium heat until the blueberries break down and the mixture thickens slightly, about 5-7 minutes.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
5. Serve the pancakes warm topped with the blueberry compote.