Sourdough Waffles or Pancakes

 Sourdough Waffles or Pancakes

This recipe is from: Little Spoon Farm

OVERNIGHT BATTER INGREDIENTS

• ¾ cup (200 g) sourdough starter discard (stirred down)
• 1 cup (240 g) buttermilk (or milk)
• 3 tablespoons (50 g) white sugar (or honey)
• 1 teaspoon (5 g) vanilla extract
• 4 tablespoons (56 g) butter (melted)
• 2 cups (240 g) all-purpose flour

ADDITIONAL INGREDIENTS TO ADD JUST BEFORE COOKING

• 2 large eggs (lightly beaten)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon (5 g) fine sea salt

INSTRUCTIONS

TO COOK THE BATTER THE SAME DAY

• Add all of the ingredients to a large bowl and mix until well combined. Allow the batter to rest for 20 minutes at room temperature while the griddle or waffle iron is preheating.

TO FERMENT BATTER OVERNIGHT

1. In a large mixing bowl, whisk together the sourdough starter, buttermilk, honey, vanilla extract, melted butter and flour until well combined. Cover the bowl and let rest on a counter top at room temperature overnight or up to 12 hours.

2.    When you are ready to cook, add the eggs, baking soda, baking powder        Little Spoon Farmand salt to the batter, stir and cover the bowl. Let the batter rest 20 minutes while the griddle or waffle iron is preheating.

SOURDOUGH PANCAKE INSTRUCTIONS

• Preheat a griddle until it's smoking hot. Lightly grease the griddle and pour ¼ cup of batter in a round shape on the griddle. Cook until the bottom is golden brown and bubbles are covering the top of the pancake. Flip and cook until the pancake is cooked through and golden brown on each side, about 3 minutes per side. This recipe makes about 12 pancakes.

SOURDOUGH WAFFLES INSTRUCTIONS

• Preheat waffle iron and lightly grease with cooking oil spray. Pour ¾ cup of batter into the center of the iron, gently spread the batter and cook until the waffle is golden brown or according to manufacturers directions. ( 3-6 minutes) This recipe makes 4 standard-sized waffles.

NOTES

Store cooked pancakes/waffles in an air-tight container in the fridge for up to a week and in the freezer up to 3 months.

Reheat pancakes/waffles in the microwave for 20-60 seconds or in a toaster oven at 375°F (190°C) for 10-15 minutes or until heated through.

NUTRITION

Serving: 3pancakes | Calories: 482kcal | Carbohydrates: 69g | Protein: 13g | Fat: 16g