Sourdough Waffles And Pancakes Recipes

SOURDOUGH PANCAKE OR WAFFLE BATTER

Steps:

• Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
• When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
• Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.

SAM'S SOURDOUGH WAFFLES

Steps:

• Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
• Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
• Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
• Preheat a waffle iron according to manufacturer's instructions.
• Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.

SOURDOUGH WAFFLES RECIPE

Steps:

• Gather the ingredients.
• Preheat your waffle iron to medium or dark and preheat your oven to 200 F.
• In a large bowl, whisk together the sourdough starter, milk, and eggs until completely incorporated.
• In another bowl, mix together the flour, baking powder, sugar, and salt.
• Add the dry ingredients to the wet. Add the melted butter and mix until just incorporated.
• Ladle onto the preheated waffle iron. Cook for approximately 4 minutes until golden brown and fragrant. Times will vary depending on your specific waffle iron.
• Keep the first waffles warm in the oven while you cook the rest of the batter. When all of the waffles are done, remove from oven and serve immediately. Store leftovers in an airtight container for up to three days and heat before serving.

SOURDOUGH WAFFLES AND PANCAKES

Steps:

• Heat the butter and milk together in a pan until the butter is melted, and then let them cool to room temperature.
• Mix all ingredients to form a thick batter, cover the bowl tightly with plastic wrap, and let it stand at room temperature for 8-14 hours. If you do this before going to bed, you'll have the batter ready for breakfast the next day.
• The next morning, preheat your waffle iron for 10-15 minutes.
• Uncover the batter and whisk in the eggs and baking soda.
• Pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid.
• Let each waffle cook for 3-5 minutes until golden brown and crisp.

HEALTHY SOURDOUGH WHOLE GRAIN WAFFLES AND PANCAKES

Steps:

• In a large bowl, stir together the starter, flours and water (or milk).
• Cover bowl with plastic wrap and let it rest one to twelve hours. I usually mix it the night before.
• In the morning while you're waiting for the waffle iron or pancake pan to heat up, mix the egg, oil, and salt into the flour mixture. Just before cooking, stir in the baking soda.
• Using a quarter or half cup measuring cup ladle the batter onto the hot pan. For waffles cook according to the waffle iron directions, usually around 5 minutes, for pancakes flip when the edges start to bubble and the surface loses it's gloss.
• Notes- You can use your choice of whole grains. I like rice flour, available at Whole Foods or health food stores. It adds a light crunchy texture to waffles. I've also used quinoa, barley, spelt, and coconut flours with great success. (If you use half cornmeal it makes a most excellent supper when topped with chili or beans n cheese!).
• This recipe doubles or triples beautifully if you're feeding a crowd.
• This recipe doesn't call for sugar, as I've found that using sugar in waffles makes them stick to the waffle iron. Without sugar they never stick (no need to grease the iron) and with the sweet flavor of whole grains you truly won't miss it. For pancakes you can add a tablespoon or two of sugar if you must.
• A teaspoon of vanilla in the batter makes them smell terrific as they bake but we don't notice much difference in the taste, so I save that for company :).
• I love my Hamilton Beach Flip 'n Fluff ($19 on amazon) and it makes 9 4" waffles with this recipe.

SOURDOUGH PANCAKE AND WAFFLE RECIPE (SHIRLEY'S)

Steps:

• Combine starter, water and flour in large bowl. Mix well. Cover with plastic wrap and set in warm place (80 degrees) for 12 hours.
• Put 1 cup of the starter back in your sourdough starter pot and keep refrigerated. To whatever is left, add egg, cooking oil and dry milk.
• In small bowl, combine salt, baking soda and sugar. Sprinkle over batter and fold in gently. Let rest 5 minutes. Drop by tablespoonfulls to make dollar size pancakes (these pancakes require a hotter griddle than other pancakes).

23 BEST SOURDOUGH DISCARD RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!