Blueberry-Cinnamon Sourdough Pancakes

I created these pancakes as a way to use up extra Ersho, but now I make Ersho just so I can make these pancakes. (The batter makes great waffles, too.) They’re tangy and golden brown, mottled with bubbles from the fermented starter. If you omit the fruit and store the batter covered in the fridge, the pancakes will be even fluffier the next day; simply add the berries right before you cook them.