Today is National Blueberry Pancake Day. But who wants blueberry pancakes just once a year? At the Old Parkdale Inn B&B, hot-off-the-griddle blueberry pancakes often throughout the year.
Oregon’s Hood River Valley has acres and acres of Blueberry Farms scattered among the Pear, Cherry and Apple orchards. Harvest begins usually around the first of July and last for about 5-6 weeks. During that time we serve up everything Blueberry: Lemon Blueberry Biscuits, Blueberry Buckle, Fresh Berry Shortcakes, Berry Compote to put on top of Blueberry Pancakes of course.
‘At the inn we freeze quite a few pounds for use through the winter. Last spring my dear neighbor gave me a sourdough starter. Now we make pancakes at least once a week using this tangy Sourdough Starter.’
Sourdough Blueberry Pancakes at the Old Parkdale Inn:
The night before:
cup of sourdough starter
1 cup warm water
1 1/2 cup whole wheat flour
Mix well and let ferment overnight
Reserve one cup starter and to remaining batter add:
1 egg
1/2 teaspoon baking soda
1 Tbs sugar
2 Tbs oil
about a half cup of milk
whole wheat flour as needed
When the griddle is hot and buttered up, pour on the batter. I like to add the blueberries to the pancakes on the griddle before flipping. Adds a bit of flair to the presentation. Serve hot-off-the-griddle with a fresh berry compote made with about 2 cups of blueberries, cherries, strawberries, raspberries, what fruit is available. Put fruit in a saucepan, add a little cranberry juice, 1/4 cup brown sugar, 1/2 teaspoon vanilla or fruit liquor. Throw a few fresh blueberries on top. The best!
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