Sourdough Waffles & Pancakes

Since I began maintaining a sourdough starter about 18 months ago I’ve been making sourdough waffles with the discard.  I’m very excited about this post but am a bit ashamed that it has taken this long to write and publish.  It seemed each week I would plan to take pictures of the process but inevitably realize I forgot while in the middle of cooking the waffles.  A few weeks ago I finally took pictures and I’ve been away from home for a week so this seemed the optimal time to post.

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This recipe makes incredible waffles or pancakes with your sourdough discard, and it makes a lot of them!  I haven’t made pancakes in a while since we prefer waffles, but a full recipe with 1 cup of discard makes 9 large waffles, usually enough to take care of breakfast for the coming week.  They freeze very well and toast up nicely while you’re getting ready in the morning.

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The toughest part of this recipe (if you could call it that) is remembering to prep it the night before.  Nothing worse than waking up anticipating sourdough waffles on a Sunday morning only to realize you never made the batter the night before!

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I should add that we have tried several modifications to the recipe with great success the past several months.  First off, if you don’t have or don’t drink regular milk, both soy and almond milk are acceptable substitutes.  We’ve also swapped out the all purpose flour (anywhere from 1/2 cup to all 2 cups) with whole wheat flour and didn’t notice much of a difference in taste.

A sourdough waffle is a happy waffle.  Enjoy!

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Sourdough Waffles & Pancakes

Ingredients

  • 2 cups AP flour
  • 2 tablespoons sugar
  • 2 cups buttermilk (can be made by adding 1 T of vinegar to regular milk)
  • 1 cup sourdough starter, unfed
  • 2 large eggs
  • 1/4 cup vegetable oil or melted butter
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda

Directions

The night before you plan to make the waffles or pancakes, combine the flour, sugar, buttermilk, and starter.  Mix until combined completely and then cover.  Let rest overnight.

The following morning mix the eggs, oil, salt, and baking soda in with the sponge.  Cook the waffles in your waffle iron according to the instructions, or make pancakes in an oiled pan over medium heat.  Leftovers can be frozen after cooling and then toasted when you want to eat them.

Recipe courtesy of King Arthur Flour.

3 thoughts on “Sourdough Waffles & Pancakes

  1. Pingback: New Year’s Breadsolution: Your Guide to Making the Best Bread in 2014 | Bakers & Best

  2. Pingback: Maple Cornbread Waffles | Bakers & Best

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