Blueberry Sourdough Discard Skillet Pancake
This blueberry sourdough skillet can be made with active sourdough starter or sourdough discard. It's a great alternative to traditional pancakes for breakfast.
Equipment
- cast iron skillet this recipe uses a 12 inch skillet
Ingredients
- 2 ½ cups sourdough discard can be active
- ¼ cup honey more or less to taste
- ½ cup kefir or dairy product of your choice
- 6 eggs
- ½ tsp salt
- 1 tsp baking soda
- 1 cup frozen blueberries
- 1 tbsp butter or oil of your choice I use bacon fat
Instructions
- Preheat oven to 425°. Make sure that your cast iron skillet is in the oven while it's preheating so it gets hot.
- In a large bowl combine two and a half cups of sourdough discard, 1/4 cup honey, 1/2 cup kefir, 6 eggs, and ½ tsp of salt.
- Add baking soda to the mixture, stirring thoroughly to break up the baking soda. The mixture will bubble and rise.
- Stir in 1 cup of frozen blueberries. Because they are frozen, your batter will turn a purple shade.
- When the oven has come to temperature, remove the hot skillet from the oven and place on the counter. Working quickly so it doesn’t cool down, drop 1 tbsp of oil or butter into the skillet (I use bacon grease).
- Using a spoon or spatula, spread the oil around the skillet including up the sides.
- Pour the batter into the hot skillet and return to the oven.
- Bake for 25 minutes. The pancake will get a dark golden brown color on the top, it’s because of the baking soda.
- Serve immediately