Ingredients

• 1 cup sourdough starter
• 2 cups of canned fat-free evaporated milk
• 1 1/4 cups all-purpose flour
• 1 1/4 cups whole wheat flour
• 2 eggs
• 2 tablespoons sugar or 2 tablespoons Splenda sugar substitute (I used Splenda sugar substitute without a problem)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 tablespoons melted butter
• 1 1/2 cups freshly washed blueberries
• maple syrup

Instructions

1. Pour milk into small saucepan and warm slightly.

2. Combine the milk, flour, sugar, salt and baking soda.

3. Slightly beat the eggs and add to flour mixture.

4. Mix until thoroughly blended then stir in melted butter.

5. Add the Sourdough starter and blueberries.

6. Stir until combined.

7. Allow dough to rest about 10 minutes.

8. Allowing a well rounded 1/4 cup of batter for each pancake, cook over medium heat on a preheated griddle until bubbles appear.

9. Turn and continue continuing until cooked through and browned on both sides.

10. Serve while warm with pure Maple syrup.

11. If using batter for waffles the yield will be different and manufacturers cooking recommendations should be followed.

12. I used a Belgian waffle maker which produces a 5x5 inch waffle.

13. Each waffle required a scant 1/2 cup of batter.

14. The cooking time is an estimate per pancake.