For syrup, whisk together 33 grams water and corn starch in a small bowl to make a cornstarch slurry; set aside. Stir together blueberries, remaining 114 grams water, honey and lemon juice in a medium saucepan. Cook over medium heat for 2 to 3 minutes or until blueberries burst. Mash berries with a potato masher. Reduce heat to medium-low. Whisk in corn starch slurry. Cook for 3 to 4 minutes more or until slightly thickened, stirring occasionally. Remove from heat; cool completely.
Recipe
Author
Hy-Vee Seasons
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Description
Use up your sourdough discard with these delicious fluffy pancakes. The discard reacts with the baking soda to give these pancakes a tender texture.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| Blueberry Syrup | ||
| 33 grams plus 114 grams water, divided | ||
| 9 grams Hy-Vee corn starch | ||
| 160 grams Basket & Bushel blueberries | ||
| 30 grams Hy-Vee honey | ||
| 1 lemon, zested (for pancakes) | ||
| 30 grams fresh lemon juice | ||
| Pancakes | ||
| 28 grams Hy-Vee unsalted butter | ||
| 141 grams jarred lemon curd, plus additional for serving | ||
| 191 grams Hy-Vee whole milk | ||
| 100 grams water, divided | ||
| 2 Hy-Vee large eggs | ||
| 28 grams Hy-Vee honey | ||
| 200 grams sourdough discard* | ||
| 200 grams Hy-Vee unbleached all-purpose flour | ||
| 3 grams Hy-Vee baking soda | ||
| 3 grams Hy-Vee baking powder | ||
| 2 grams coarsely ground Hy-Vee sea salt | ||
| 260 grams Basket & Bushel blueberries, plus additional for garnish | ||
Things To Grab
- Whisk
- Small bowl
- Medium saucepan
- Wooden or silicone spoon
- Potato masher
- Wire rack
- Large rimmed baking pan
- Large microwave-safe bowl
- Hy-Vee avocado oil cooking spray
- Large nonstick skillet
- Pancake spatula
Directions
For pancakes, preheat oven to 200 degrees. Place a wire rack in a large rimmed pan; set aside. Microwave butter in a large microwave-safe bowl on HIGH for 30 to 60 seconds or until melted. Whisk in 141 grams lemon curd.
Whisk in milk, 80 grams water, eggs, honey and zest from 1 lemon. Add sourdough discard, flour, baking soda, baking powder and salt. Stir with a silicone spatula just until combined. Fold in 260 grams blueberries. Let batter stand for 20 minutes. If needed, stir in enough of the remaining 20 grams water for desired consistency.
Spray a large nonstick skillet with cooking spray; heat skillet over medium heat. To make 2 pancakes at a time, pour batter in hot skillet, using 1/3 cup of batter for each pancake. Cook over medium to medium-low heat for 1 minute or until bubbles form and pop on surface. Adjust heat between medium and medium-low as needed. Flip pancakes over and cook for 1 to 1½ minutes more or until golden brown. Transfer pancakes to wire rack in baking pan and keep warm in oven while cooking remaining pancakes.
To serve, top pancakes with additional lemon curd and blueberry syrup. Garnish with additional fresh blueberries, if desired.
*Note: Sourdough discard is the portion of starter removed before feeding the starter with fresh flour and water. Because of variable amounts, Nutrition Facts cannot be accurately calculated for this recipe.