Sourdough Pancakes/Waffles

Based on King Arthur’s recipe and NY Tiimes.

Ingredients

OVERNIGHT SPONGE

  • 1 cup (120 g) King Arthur Unbleached All-Purpose Flour
  • 1 Tbsp light brown sugar
  • 1 cup (224 g) buttermilk or yogurt
  • 1 cup (240 g) sourdough starter, unfed

WAFFLE OR PANCAKE BATTER

  • all of the overnight sponge
  • 1 large egg
  • 1/2 tsp vanilla
  • 1/4 cup (56 g) vegetable oil or melted butter
  • 1/4 teaspoon salt
  • 1/2 cup of milk if buttermilk wasn’t used in the sponge
  • 1 teaspoon baking soda

Directions

  1. To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
  2. In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk/water.
  3. Cover and let rest at room temperature overnight.
  4. In a small bowl or mixing cup, beat together the eggs, and oil or butter.
  5. Add to the overnight sponge.
  6. Add the salt and baking soda, stirring to combine. The batter will bubble.
  7. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.
  8. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

Yield: 1 dozen 8″ waffles or about 2 dozen medium pancakes.

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