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1
To make sourdough starter: In a large bowl, combine the water, yeast, and sugar.
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2
Let sit until the yeast becomes foamy, about 5 minutes.
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3
(If the yeast does not foam, discard the mixture and begin again with a new yeast.)
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4
Add the flour and stir vigorously to work air into the mixture.
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5
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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6
(The mixture should become very bubbly.)
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7
Use immediately or cover loosely with plastic wrap and store in the refrigerator.
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8
To make the pancakes: In a medium bowl, sift together the flour, sugar, baking soda, and salt.
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9
In another bowl, whisk together the eggs, milk, starter, melted butter, and vanilla until well blended.
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10
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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11
Be careful not to overmix, and don't worry if batter is slightly lumpy.
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12
Lightly grease a large, heavy griddle or skillet with vegetable oil and heat over medium-high heat.
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13
Pour about 1/4 cup of batter onto the griddle for each pancake, allowing space for spreading.
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14
As the topsides start to bubble, about 1 minute, sprinkle blueberries into each pancake.
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15
When the undersides of the pancakes are golden and the blueberries are set, flip with a wide spatula.
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16
Cook until golden brown, 1 to 1/2 minutes.
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17
Cook over break.
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18
Serve immediately with fresh butter and syrup.
