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sourdough pancake bundt cake

rouxcrew avatar
Recipe by
Joy Hall
@rouxcrew
Hempstead, TX

Busy? Need a breakfast that kids and adults will love? After all, who wouldn’t want cake for breakfast? This tasty alternative to conventional pancakes is easy, delicious and a great way to use extra sourdough starter

prep time 10 Min
cook time 40 Min
method Bake

Ingredients For sourdough pancake bundt cake

  • 11/2 c
    self rising flour
  • 4 Tbsp
    butter, melted
  • 3 Tbsp
    honey
  • 11/2 tsp
    vanilla
  • 2
    egg
  • 11/2 c
    active sourdough starter
  • 1 Tbsp
    water
  • 11/2 tsp
    baking soda
  • 1 c
    blueberries

How To Make sourdough pancake bundt cake

  • 1
    Preheat oven to 350 degrees. Grease a 10 - 12 cup bundt pan.
  • 2
    Sift flour into mixing bowl. Add next 5 ingredients. Mix together, adding a little milk if the mixture is too thick, like pudding. Looking for cake batter consistency, thick but pourable.
  • 3
    Mix baking soda with Tbl water.
  • 4
    Add blueberries to bundt pan evenly.
  • 5
    Mix baking soda mixture into batter. Batter will begin to bubble and expand. Pour over blueberries, making sure batter is evenly distributed.
  • 6
    Bake at 350 for 30 - 40 minutes, or until tester inserted in middle comes out clean. Remove from oven, place on cooling rack for 5 minutes.
  • 7
    Invert onto serving dish. Serve with more fresh fruit, butter, and warm maple syrup.
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