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
Sourdough Discard Waffles Recipe! No Wait!
Learn how to make sourdough discard waffles with my easy recipe! If you have excess sourdough starter sitting around, don't throw it away! Transform it into some delicious waffles. I've got 2 methods for you: one that uses extra flour and buttermilk, and the other that uses ONLY sourdough discard for the base!
If your starter has gone quite a bit too long, I would recommend the first method. If your starter is a little more fresh, the second method will work wonderfully!
These sourdough waffles are NOT an overnight recipe. To get my overnight sourdough waffles recipe, watch this video:
READ THE BLOG POST:
INGREDIENTS:
Method 1:
1 cup or 240 grams of sourdough discard
1 cup or 230 grams of buttermilk (quick tip - you can mix together ¾ cup of plain yogurt with ¼ cup of milk to make a buttermilk substitute)
1 cup or 120 grams of all purpose flour
2 tablespoons of sugar, maple syrup, honey, or sweetener of choice
6 tablespoons of salted butter, melted
1 large egg
1 teaspoon of pure vanilla extract
½ teaspoon unrefined sea salt
1 teaspoon of baking soda
Method 2:
2 ½ cups or 600 grams of sourdough starter
2 tablespoons of sugar, maple syrup, honey, or sweetener of choice,
6 tablespoons of butter, melted
2 large eggs
1 teaspoon of vanilla extract
½ teaspoon of unrefined sea salt
1 teaspoon of baking soda
TIME STAMPS:
0:00 Intro
0:11 Method 1 Ingredients
1:02 Mixing the waffle batter
1:36 Cooking
2:01 Serving
2:43 Method 2 Ingredients
3:04 Mixing the batter
3:14 Cooking
3:26 Serving
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How to Make the Best Waffles!
This easy to make and DELICIOUS waffle recipe makes the most crisp, light, and tender waffles imaginable. Try freezing the extras for an instant treat later!
RECIPE:
What’s better than crisp, tenter waffles in the morning?? I really can’t think of anything better than a stack of waffles with some fruit and REAL maple syrup. This recipe is just as easy as making pancakes and the payoff is HUGE! Don’t forget, you can make these ahead of time and heat them up in the toaster for a breakfast treat that everyone will love.
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Sourdough Waffle Recipe Creation | How to Create Your Own Recipe From Start to Finish
Excel recipe spread sheet can be found here:
Whew! There's a lot to unpack in this video, especially if you're new to the sourdough bread baking and recipe creation process. But hang tight! All the info you need to start creating your own recipes is in this description and the above video.
THE RECIPE CREATION PROCESS
First, I want to briefly touch on the F-STEP Process, which I won’t fully re-hash here, since more details can be found in the written version of the curriculum, and the hours of lecture video you can find for free on this channel (linked below).
F-STEP is an acronym that stands for Flavor, Sauce, Technique, Execution, & Preparation, and is the process I use when creating any new recipe.
When creating a recipe, you first need to think about the flavor.
What is your primary ingredient, and what secondary ingredients will you pair with this primary to enhance it, and achieve your desired result? In this first step, you’re defining your flavor structure.
Next, you think about your sauce and how it will interact with your dish. In the context of our sourdough waffle & pancake recipe, how will the butter, spiced syrup, and fried chicken we place on top of the waffle, effect the overall flavor and texture of the completed dish?
Then, you start to think about the techniques you will be applying to your ingredients to achieve your desired result. This all boils down to every dish / recipe being comprised of two major building blocks: flavor structure and technique. (This concept is explained in further detail in my F-STEP Curriculum linked below).
Once you’ve selected your flavor structure and technique, the next step is to start thinking about the execution, which is a major stumbling block experienced by professional and amateur cooks alike. It isn’t good enough to have a solid recipe; flavor structure and technique are meaningless if you can’t consistently execute the dish and achieve the same result every-single-time, especially in restaurants!
F-STEP RECIPE CREATION CONTEXTUALIZED
To put the above into context, enter our sourdough waffle creation video.
In this case, our “flavor structure” can be described as the desired qualities of our waffle and pancake; airy, tender-yet-fluffy, malty and sweet, but balanced with the acid of the sourdough to give us a unique, complex flavor and aroma.
Our primary ingredient in this recipe is our flour, and the techniques we apply to this flour, along with the secondary flavors added, will change our end result. Yet once we achieve our desired result, by making our imagined recipe a reality, the big question that people commonly fail to ask themselves is “can I execute this?”
That’s why throughout this entire video, you’ll hear my chefs and I talk about how we’re actually going to consistently execute this recipe in the context of our long brunch service, which runs from 7am to 2pm daily.
THE RECIPE
The finished recipe is as follows. It yields 10 sourdough waffles using 290g of raw batter per waffle, which result in a 234 gram finished waffle. The same batter can also be used for a sourdough pancake.
• 940g Whole Milk
• 600g Poolish Sourdough Starter
• 700g Bread Flour
• 150g Malted Milk Powder
• 200g Sugar
• 15g Salt
• 100g Eggs (~2 each)
• 300g Brown Butter
• 5g Vanilla
DOWNLOAD THE SCALABLE EXCEL RECIPE SHEET used at the end of this video here:
FURTHER RESOURCES
To get the most out of this video, it is recommend you have a firm understanding of both my F-STEP Process and bread baking.
FOR F-STEP
• Download the written curriculum here:
• Video 1 | F is for Flavor -
• Video 2 | S is for Sauce -
• Video 3 | T is for Technique -
BREAD BAKING
Listen to Episodes 18 - 22 of the Stella Culinary School Podcast found here: Also available wherever you download your podcasts from.
• SCS 018 | Four Pillars of Bread Baking
• SCS 019 | Twelve Steps of Bread Baking
• SCS 020 | Bread Classifications
• SCS 021 | Sourdough Starters & Pre-Ferments
• SCS 022 | Let’s Bake Some Sourdough!
BREAD BAKING VIDEOS
• How to Make a Sourdough Starter -
• How to Convert Any Recipe to Sourdough -
• Understanding the Baker’s Percentage -
• Brioche Hamburger Buns -
The Best Sourdough Waffles / Pancakes!! ???? My own recipe! ???? With Buttermilk Syrup! ????
If you have sourdough starter make this recipe it is delicious for pancakes or for waffles! The recipe is down below for you! And also the buttermilk syrup. Enjoy!
Priscilla’s sourdough pancake/waffle recipe
Night before:
One cup sourdough
One cup milk or kefir
1 to 11/4 cups flour (Depending on how thick you want it)
2 tablespoons sugar
Mix all together, cover and sit out on counter overnight.
Next morning add:
1/4 cup melted butter
Two beaten eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
Mix all together and fry on hot griddle for pancakes or in a waffle iron!
Buttermilk syrup:
Melt 1/2 cup butter in a BIG kettle
Add one cup of sugar – dissolve
Add 3/4 cup buttermilk (Or 3/4 cup milk with 1 tablespoon apple cider vinegar)
Bring it to boil
Add 1/2 teaspoon soda
1 teaspoon vanilla
Simmer for 5 to 7 minutes, stirring every so often.
Remember you will want a big kettle for this because it bubbles up really high!
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