Sourdough Waffle Or Pancake Batter Food

SOURDOUGH PANCAKE OR WAFFLE BATTER

Sourdough Pancake or Waffle Batter image

If you have a sourdough starter, you will need to feed it to keep it alive. Many recipes call for doing so after discarding a cup or so of the starter you have, so as to maintain its equilibrium and prevent it from growing too large. This recipe takes advantage of that excess starter, using it as the base of a pancake or waffle batter that ferments overnight and yields a remarkably flavorful breakfast the next day, with minimal effort.

Provided by Sam Sifton

Categories breakfast, pancakes, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup/240 grams sourdough starter "unfed"
1 cup/224 grams buttermilk
1 cup/120 grams all-purpose flour
1 tablespoon/about 13 grams light brown sugar
1 large egg
1/4 cup melted unsalted butter or neutral oil
1/2 teaspoon vanilla extract
1/2 teaspoon/3 grams kosher salt
1 teaspoon/6 grams baking soda

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.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 897 milligrams, Sugar 9 grams, TransFat 0 grams

SOURDOUGH WAFFLES AND PANCAKES

Sourdough Waffles and Pancakes image

Provided by Eric Rusch

Categories Recipes

Time 19m

Number Of Ingredients 10

Ingredients

The Night Before
1/2 cup unsalted butter (115g)
1 cup milk (225g)
1 cup all purpose flour starter (255g)
1 tsp salt (5g)
1 Tbsp packed brown sugar (13g)
1 1/2 cups all purpose flour (180g)
The Next Morning
2 eggs
1/4 tsp baking soda

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.

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