Sourdough Pancake Or Waffle Batter Recipes

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 PANCAKE AND WAFFLE RECIPE (SHIRLEY'S)

Sourdough Pancake and Waffle Recipe (Shirley's) image

Make and share this Sourdough Pancake and Waffle Recipe (Shirley's) recipe from Food.com.

Provided by Natures Cuisine

Categories Breakfast

Time 13h20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup sourdough starter
2 cups water, warm (90 degrees)
2 1/2 cups flour
1 egg
2 tablespoons cooking oil (for pancakes, use 4 T for waffles)
1/4 cup instant milk or 1/4 cup evaporated milk
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar

Steps:

Combine starter, water and flour in large bowl. Mix well. Cover with plastic wrap and set in warm place (80 degrees) for 12 hours.
Put 1 cup of the starter back in your sourdough starter pot and keep refrigerated. To whatever is left, add egg, cooking oil and dry milk.
In small bowl, combine salt, baking soda and sugar. Sprinkle over batter and fold in gently. Let rest 5 minutes. Drop by tablespoonfulls to make dollar size pancakes (these pancakes require a hotter griddle than other pancakes).

Nutrition Facts : Calories 284.6, Fat 7.3, SaturatedFat 1.8, Cholesterol 40.4, Sodium 631.4, Carbohydrate 46.1, Fiber 1.4, Sugar 6.5, Protein 7.8

SOURDOUGH WAFFLE OR PANCAKE BATTER

Sourdough Waffle or Pancake 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 Jenger

Categories Breakfast

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup sourdough bread, discard
1 cup buttermilk
1 cup all-purpose flour
1 tablespoon light brown sugar
1 large egg
1/4 cup melted unsalted butter
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 teaspoon baking soda

Steps:

Step 1:.
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.
Step 2: 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.
Step 3: Pour some of the batter onto a preheated greased waffle iron (careful not to overfill - the batter expands quite a bit) 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.
Tip: If you make waffles in a mini waffle iron, you can freeze them and heat them in the toaster until crispy.

Nutrition Facts : Calories 436.6, Fat 14.6, SaturatedFat 8.3, Cholesterol 79.5, Sodium 982, Carbohydrate 62.4, Fiber 2.2, Sugar 7.9, Protein 13.6

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