Gluten Free Sherwood™ Sourdough Pancakes
Prep Time 15 mins
Cook Time 20 mins
Serves 18
Difficulty N/A
Ingredients
- 1 3/4 cups buttermilk
- 1/2 cup Sherwood™ Gluten Free Sourdough Starter
- 2 eggs
- 1/4 cup butter, melted
- 1 tsp vanilla
- 1 1/2 cups Robin Hood® Gluten Free All Purpose Flour Blend
- 1/4 cup granulated sugar
- 2 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup blueberries, fresh or frozen
- butter for cooking
Directions
Step 1:
Whisk buttermilk, starter, eggs, melted butter and vanilla in a large bowl. Combine flour blend, sugar, baking powder, baking soda and salt in a separate large bowl.
Step 2:
Stir flour mixture into buttermilk mixture. Fold in blueberries.
Step 3:
Melt butter over medium-high heat in a large non-stick skillet. Ladle 1/4 cup (50 mL) batter into the hot skillet. Cook until puffed and bottom is golden, about 3 minutes, flip and continue cooking on other side, about 2 minutes.