Sourdough Pancakes with Squash and Blueberries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup Sourdough Starter (it doesn't need to be active, you can use starter that is straight from the fridge.)1 egg and 1 egg white2-3 Tbsp Sugar 2 Tbsp Unsalted Butter, melted.5 cup Mashed Squash .5 tsp Salt.5 tsp Baking Soda1 cup frozen blueberries----some optional additions----Vanilla, pumpkin pie spices, ginger, etc.
Mix all the ingredients together and let the batter sit a few minutes, you should be able to see it bubbling. Heat a nonstick pan to medium heat. Pour 1/4 of a cup of batter onto the skillet and cook until the bubbles have popped, about 5 minutes. Cook the other side until browned, about half the time the first cooked. These pancakes take a little longer than most to cook, make sure you have the heat low enough so the first side doesn't get burned.
Makes about 12 pancakes, nutritional information is for one pancake.
Number of Servings: 12
Recipe submitted by SparkPeople user HASITTE.
Makes about 12 pancakes, nutritional information is for one pancake.
Number of Servings: 12
Recipe submitted by SparkPeople user HASITTE.
Nutritional Info Amount Per Serving
- Calories: 66.7
- Total Fat: 2.6 g
- Cholesterol: 23.2 mg
- Sodium: 143.3 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 1.3 g
- Protein: 2.1 g
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