In a large bowl, add sourdough starter, whole-wheat flour, sugar, egg, olive oil, and salt; mix well; set aside.

In a small bowl, dilute baking soda in warm water, and set aside until ready to bake your pancakes. Only add the baking soda/water mixture to the pancake batter just before you are ready to cook the pancakes! At that point, everything should be ready to go and the pan should be hot, so the pancakes can be cooked while the air is still working in the batter, producing light and airy pancakes.

Gently fold blueberries into the batter just before adding the baking soda mixture.

When ready to cook your sourdough pancakes, fold the baking soda/water mixture gently into the prepared pancake batter (do not beat). This will cause a gentle foaming and rising action in the batter. Let the mixture bubble and foam a minute or two before using.

Heat up a lightly-greased griddle or non-stick pan on medium heat. Pour the sourdough pancake batter onto the griddle. I use a large tablespoon for small pancakes, or a small soup ladle for large ones. Cook the pancakes 1 to 2 minutes on each side, until large bubbles start to appear. Remove from heat and serve with your favourite toppings (we go with jam and sour cream, or just maple syrup).