How To make Sour Dough Waffles Or Pancakes
WAFFLE STARTER:
1 c Sourdough starter
1 1/2 c Milk, warmed
1/2 c Graham flour (they come out
-just fine using all white -flour too) 1/4 lb Butter, melted
1 t Salt
1 c Flour
1 t Sugar
WAFFLE FINISHER:
2 Eggs beaten
1/4 ts Baking soda
The night before breakfast, combine Waffle Starter ingredients in non- reactive bowl such as wood or plastic and mix with wooden spoon. Beat until smooth. Use a large bowl as this will double in size. Cover with plastic wrap. Replenish starter with a cup of water and a cup of flour. Cover starter. Allow both to sit overnight at room temperature. To make waffles the next morning: Preheat oven on very low temp. Warm the waffle iron, warm the plates in the oven. Beat eggs and add eggs and baking soda to the Waffle Starter. The Waffle Starter should be full of bubbles and have a sourdough smell by now. It may have collapsed and look odd. That's ok. Lighlty oil or butter the waffle iron when ready and pour in batter. Do not spread with a spoon. Let the batter flow to its own height. The batter should be neither stiff nor watery. It should pour smoothly and easily. Allow these to cook well, until golden brown, just a tad (30 seconds or a minute) past when you see the steam stop coming from the waffle maker. They will be nice and crisp yet not crunchy. Delicious! ******************************** Hint: The batter will keep a day or two in the fridge, well covered. These also freeze well to make the best homemade 'eggo's type frozen waffles ever! ******************************** For pancakes, reduce butter to 4 Tbs, or substitute 1/4 cup corn oil. ******************************** As with any sourdough recipe, this lives and dies with the sourdough starter. The better the starter the better the end result. Still, the first time I made these I knew this was the recipe I had been looking for. Our cold Alaskan winters make a nice hot Saturday breakfast a warm and cozy start before facing the crackling cold air. These are guaranteed to be light and crispy with a flavorful sourdough tang.
How To make Sour Dough Waffles Or Pancakes's Videos
Delicious Pancakes Made from Sourdough Discard
Save your sourdough discard and use it to make sourdough pancakes! My easy recipe makes thick, fluffy, and perfectly tangy pancakes in just 25 minutes.
Recipe:
Ingredients
4 Tablespoons unsalted butter, melted
1 ¼ cups all-purpose flour (155g)
3 Tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
1 cup sourdough discard (200g)
1 cup whole milk (236ml), room temperature preferred
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
Oil or butter for brushing skillet
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Mixing bowls (Affiliate Link):
Skillet (Affiliate Link):
Instructions
00:00 Introduction
00:24 Melt butter and set aside to let it cool.
00:36 In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
01:00 In a separate bowl, whisk together sourdough discard, milk, eggs, and vanilla extract until well-combined.
02:07 While whisking, drizzle in melted butter (it’s OK if the butter forms small clumps).
02:47 Add the wet ingredients to the flour mixture and use a spatula or wooden spoon to gently fold together the batter until just combined. All the flour should be absorbed, if you notice small lumps or small bits of butter in the batter that is fine, don’t over-mix or your pancakes could be rubbery and dense.
03:56 Set the pancake batter aside and brush a skillet with olive oil or melted butter. Turn the stovetop heat to medium and let it the pan warm until you can feel the heat radiating from it if you hover your hand several inches above the pan. It is also good to let your pancake batter to rest while the pan warms, this will thicken it slightly and help make for thicker pancakes.
04:52 Portion pancake batter into center of the pan (I use ½-⅔ cup of batter per pancake) and cook until bubbles in the batter burst and the edges begin to appear cooked.
05:55 Use a spatula to carefully flip the pancake and continue to cook until pancake is golden brown.
06:27 Remove to a plate and repeat with the remaining pancakes.
07:01 Serve immediately, we like to add butter, maple syrup, fruit or even whipped cream to our pancakes!
Notes
Storing
Sourdough pancakes taste best fresh but we have also made the pancakes and stored in an airtight container at room temperature for a day or two and reheated. They may also be cooled completely and then frozen in an airtight container or plastic bag.
The pancake batter may be prepared up to 2 days in advance, just store in an airtight container in the refrigerator and note that the pancakes may not be quite as fluffy the next day.
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Vegetable Sourdough Pancakes
These Vegetable Sourdough Pancakes are amazing. They are so simple to make, full of vegetables. They are fermented, easier to digest, and very tasty!
For the written recipe:
I highly encourage you to repurpose and use what you already have. If you can’t, try to look at garage sales and second-hand stores first. If you still can't find something and need to order it online. Here is the link to my Amazon Storefront where you might find what you need.
Kitchen Essentials:
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Super Easy Sourdough Discard Pancakes
You guys will LOVE the simplicity of this recipe. The batter is made from fully fermented sourdough starter discard and real milk, eggs, and butter! Unlike my other Sourdough pancakes, this recipe requires no extra fermenting time and is a great use for extra sourdough starter.
Recipe here -
Find ALL my sourdough recipes on my website -
Get Fermented!
Sourdough Waffles
Sourdough waffles are the most airy and fluffy waffles but still super crisp on the outside. Make the batter for the waffles in the evening and the next morning you'll get to enjoy such a treat.
Printable Recipe:
Waffle Iron that I use: (affiliate link)
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Sourdough Pancakes/Waffles
Here is my favorite long-ferment sourdough pancake and waffle recipe. I appreciate your patience as this is my first time using a hot plate. Tiny home living at it’s finest folks!
If you would like to know how to make your own starter, click here and follow the 6-day process:
Sourdough Pancake/Waffle Recipe
Night Before:
½ c. Sourdough Starter
1c. Flour (be sure to use unbleached!)
1c. Milk of your choice
1tsp. Apple Cider Vinegar
1Tbsp. Sugar (I use Coconut Sugar or pure Maple Syrup)
Allow to ferment and sponge 8-12 horus
Next Morning:
¼ tsp. Baking Soda
¼ tsp. Salt
1Tbsp. Coconut oil (Use Sunflower oil for more crispy waffles)
1 egg
Mix well, use ⅓ cup measuring cup to scoop batter onto hot griddle.
This recipe makes about 10 pancakes or 8 round waffles
Video # 2 uses for left over sourdough culture - Waffles & Pancakes
eBay link to Campobello Powdered Sourdough Starter :
Link to King Arthur Sourdough Waffle/Pancake recipe: