Sourdough Wild Blueberry Pancakes with Whipped Vanilla Lemon Butter

For the Sourdough Wild Blueberry Pancakes:

1. In a large mixing bowl, whisk together 1 egg, 3/4 cup of milk, 3/4 cup of sourdough starter, 1 tbsp of cane sugar, and 1 tbsp of melted butter or oil.
2. Mix in 1 & 3/4 cup of all purpose flour, 2 tsp of baking powder, 1 tsp of baking soda, and a pinch of salt.
3. If your batter seems a little too runny, add flour one tbsp at a time until you have the right consistency. And if it’s too thick, add milk 1 tbsp at a time, as sourdough starters can vary in hydration.
4. Pour the batter about 1/4 cup at a time into a buttered pan over medium heat.
5. Cook on each side for about 3 minutes, sprinkling some frozen wild blueberries on each one before flipping.
6. Serve topped with maple syrup, whipped vanilla lemon butter, and more lemon zest!

For the Whipped Vanilla Lemon Butter:

1. In a small mixing bowl, whisk together 1/4 cup of softened butter, 1 tbsp of lemon zest, and 1/2 tsp of vanilla bean paste.
2. Whisk until fluffy and enjoy right away for best results!
3. You can store in your fridge for up to a week, but it will harden and you’ll need to let it come to room temperature and whip it again before serving.