Two recipes in one post! First, a homemade wild blueberry syrup with lemon and vanilla, perfect for topping. Second, a batch of light and airy sourdough discard pancakes, cooked until golden brown.
Wild Blueberry Syrup:
1. In a saucepan or pot, bring the frozen wild blueberries and filtered water to a simmer over medium heat.
2. Turn the heat to low and let it simmer for 5 minutes.
3. Stir in the fresh lemon zest, a squeeze of lemon, and vanilla bean paste. Let it simmer for another 2 minutes.
4. Turn off the heat and strain the mixture into a glass mason jar using a mesh sieve. Make sure to smash the blueberries into the sieve to extract all the juice and flavor.
5. While the syrup is still warm, mix in the maple syrup.
6. Store in the refrigerator for up to a week. Use 1-2 tablespoons (or to taste) in matcha or over pancakes!
Fluffy Sourdough Pancakes:
1. In a large mixing bowl, whisk together the egg, milk, sourdough starter, coconut sugar, and melted butter or oil until well combined.
2. Mix in the all-purpose flour, baking powder, baking soda, and a pinch of salt until just combined. Be careful not to overmix.
3. If the batter appears too runny, add flour 1 tablespoon at a time until the desired consistency is reached. If it's too thick, add milk 1 tablespoon at a time.
4. Melt butter in a pan over medium heat until melted and slightly browning.
5. Pour batter, about 1/4 cup at a time, into the buttered pan. Cook on each side for about 2 minutes, or until bubbles are popping and the pancakes are golden brown.
6. Serve immediately with the wild blueberry syrup and enjoy your stack!
