Sourdough Blueberry Pancakes

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Dear Readers,
Prepare yourselves. The husband wrote a guest blog. You see, I took these beautiful photos of his pancakes, and I had nothing to say about them. I woke up. I was handed a plate. I marveled. I took photos. I ate. And that was the extent of my involvement. But I couldn't have photos and no text. So with threatening on my part, and a deadline of 11 pm today, the husband came through, with 30 minutes to spare, and joined the internet community. He then spent his 30 extra minutes calling me Doogie Howser.

King Arthur had his search for the holy grail, Odysseus just wanted to go home, and Fox Moulder never stopped looking for the Truth.

But me, I’ve been on the search for the most perfect blueberry pancake in existence. It all started years ago when I was on a camping trip, driving around small cities looking to eat breakfast (we were tired of cereal), when we stopped at a nondescript diner. I had eggs or something boringly decent, but The Wife, she ordered something like Aunt Jenny’s Famous Blueberry Pancakes. And her plate came, and it was beautiful. The pancakes were flaxen-hued, having spent some ideal requisite time cooking in butter, while the blueberries peekabooed out, tantalizing my taste buds as I looked longingly at my wife’s plate. At some point, she realized that the world had stopped for me, that there was just those pancakes and my desire to eat them. So as not to toy with me any further, she let me have a bite, and I’ve been thinking about that bite ever since. That was 10 years ago.

Since then, I tried other restaurants, but they disappointed. I tried to get back to that same diner, but it’s like it vanished from the earth, like it had never existed it all. Or maybe I just forget the directions to the place. Regardless, I was heartbroken, depressed, uncertain how to continue in the breakfast world. I spent a lot of time like this on weekend mornings, until dawn broke one Sunday and I woke up with the realization that I was my best hope at getting back to that perfect bite of a blueberry pancake.

Well dear readers, I’m going to level with you: I have yet to unlock the mystery of Aunt Jenny’s Famous Blueberry Panckes, or whatever they were called. But what follows is the closest I’ve come to it; besides, it’s a good recipe in its own right. So free yourself from the boxed pancake mix and try this recipe on for size. Oh yeah, it uses a sourdough starter, which you can look up on the internet for instruction on how to mix one up. Or you could just wait for my next guest blog for my complete instructions on sourdough starters.
Sourdough Blueberry Pancakes

The key to this recipe is remembering to start it the night before the breakfast will be served, so the sourdough tastes really build.

Night before:
1.5 cups of sourdough starter to a bowl (read nancy silverton or check the internet for how to make one)
1.5 cups of flour (white or wheat, depending on taste)
1.5 cups of whole milk

Breakfast morning:
Before serving, add to the previous night's bowl,
2 egg yolks (keep the egg whites and whisk till foamy, then fold in at the end of mixing the other ingredients)
2-3 tbsp of maple syrup (the real stuff)
2 tsp of baking soda
1tsp of kosher salt
1/4 of melted butter

At this point, taste the batter. It should be sour and rich and semi-smooth. Adjust ingredients according to taste. You could add vanilla extract, sour cream, bourbon, more syrup, etc. Just make sure the batter consistency is good. Be creative, but when you add blueberries (or any other fruit), do so once you ladle the pancake batter out onto a greased pan. Flip, cook, and enjoy.
-The Husband

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