INGREDIENTS

1. 1cupsourdough starter
2. 2cups of cannedfat-free evaporated milk
3. 1 1/4cupsall-purpose flour
4. 1 1/4cupswhole wheat flour
5. 2eggs
6. 2tablespoonssugar or Splenda sugar substitute(I used Splenda sugar substitute without a problem)
7. 1teaspoonsalt
8. 1teaspoonbaking soda
9. 4tablespoons meltedbutter
10. 1 1/2cups freshly washedblueberries
11. maple syrup

DIRECTIONS

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 5×5 inch waffle.
13. Each waffle required a scant 1/2 cup of batter.
14. The cooking time is an estimate per pancake.