Happy BC Day!

Its a holiday and I don't start work till late, so Rob and I celebrated with Blueberry Sourdough pancakes for breakfast. I have recently resuscitated my international starter (sent to me by a friend in Texas) and one of my favourite ways to use it is for the following pancake recipe, also courtesy of my Texas sourdough buddy. The notes are hers, and I just added handfuls of fresh local bluberries as the pancakes were cooking.
Also, wrap~up for Bloging By Mail is posted. I still don't know if my recipient got her parcel ~ not a word from Utah.
The IMBB Roundup is being posted.
IMBB 17 Part 1
Part 2
Sourdough Pancakes or Waffles ***

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
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Beth

Sourdough Pancakes or Waffles

2 eggs, separated
1/2 tsp salt
2 cups sourdough starter at room temp (esp important for the waffles)
2 T sugar
1 tsp baking soda
2 tsp water
FOR WAFFLES
1/2 cup butter, melted and cooled (can reduce to 4-5 T)

Combine the egg yolks and salt in a mixing bowl and whisk together until
they become thickened. Stir in the sourdough starter (you can use the
whisk for everything -- it helps keep the batter light when you fold in
the egg whites). Beat the egg whites to stiff peaks, gradually adding the
sugar. Fold into the sourdough mixture. Dissolve the soda in the water and
add just before baking. (If making waffles, add the melted butter with the
soda and water.) Cook on a griddle or in a waffle iron.

I have played with this recipe and added things to it. It is pretty
versatile, and especially good with pecans. We have added pumpkin puree
and spices, mashed bananna, chopped apples and cinnamon, even some
uncooked malt-o-meal cereal. They've all been really good. The only thing
I had a problem with was adding berries in waffles, and that was because
they stuck to my iron. As I said before, the very lightest ones seemed to
result from the starter having just been fed and still being out on the
counter.