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1
In a medium bowl, sift together the flour, sugar, baking soda, and salt.
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2
In another bowl, whisk together the eggs, milk, starter, melted butter, and vanilla until well blended.
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3
Add the dry ingredients, and stir just until combined, adding more milk, 1 teaspoon at a time, if necessary to bring the batter to the thickness of heavy cream.
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4
Be careful not to overmix, and don't worry if batter is slightly lumpy.
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5
Lightly grease a large, heavy griddle or skillet with vegetable oil and heat over medium-high heat.
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6
Pour about 1/4 cup of batter onto the griddle for each pancake, allowing space for spreading.
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7
As the topsides start to bubble, about 1 minute, sprinkle blueberries into each pancake.
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8
When the undersides of the pancakes are golden and the blueberries are set, flip with a wide spatula.
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9
Cook until golden brown, 1 to 1/2 minutes.
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10
Cook over break.
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11
Serve immediately with fresh butter and syrup.
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12
In a large bowl, combine the water, yeast, and sugar.
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13
Let sit until the yeast becomes foamy, about 5 minutes.
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14
(If the yeast does not foam, discard the mixture and begin again with a new yeast.)
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15
Add the flour and stir vigorously to work air into the mixture.
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16
Cover with a towel let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours.
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17
(The mixture should become very bubbly.)
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18
Use immediately or cover loosely with plastic wrap and store in the refrigerator.
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19
Preserving the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water.
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20
For example, if you remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water.
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21
Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator.
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22
Also, the starter must be maintained by feeding it every few days.
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23
Refresh by removing 1 cup of the starter (give to a friend or discard it) and adding 1 cup of flour and 1 cup of warm water.
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24
Whisk until blended but not smooth.
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25
Cover loosely and return to the refrigerator.
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26
If you plan to be away longer than a week, freeze the starter in a sterilized, airtight freezer container.
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27
Thaw the starter 2 days before you plan to bake with it.
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28
Refresh as indicated above with 1 cup each of flour and warm water.
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29
Cover and leave at room temperature 12 hours or overnight before using.
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30
CAUTION: Never keep your starter tightly closed!
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31
The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar) to burst!
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32
Yield: 5 to 6 cups Prep time: 10 minutes Inactive prep time: 12 hours
