Include in Print View:

Sour Dough Waffles Or Pancakes

Sour Dough Waffles or Pancakes recipe image
This recipe transforms leftover sourdough starter into incredibly light and crisp waffles or tender pancakes. The natural fermentation gives the batter a delightful tangy flavor and a unique airy texture that standard baking powder recipes can't match. Using graham flour adds a subtle whole-grain depth, while melted butter ensures richness. Perfect for a slow weekend morning, these waffles are crispy on the outside and soft within. They freeze beautifully, making them ideal for quick weekday breakfasts. Simply mix the batter the night before, let it rise, and cook fresh in the morning for a warm, cozy start to your day.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 294.0
Description
This recipe transforms leftover sourdough starter into incredibly light and crisp waffles or tender pancakes. The natural fermentation gives the batter a delightful tangy flavor and a unique airy texture that standard baking powder recipes can't match. Using graham flour adds a subtle whole-grain depth, while melted butter ensures richness. Perfect for a slow weekend morning, these waffles are crispy on the outside and soft within. They freeze beautifully, making them ideal for quick weekday breakfasts. Simply mix the batter the night before, let it rise, and cook fresh in the morning for a warm, cozy start to your day.
Ingredients
  • 1 cup Sourdough starter
  • 1/4 lb Butter, melted
  • 1 1/2 cups Milk, warmed
  • 1 teaspoon Salt
  • 1/2 cup Graham flour
  • 1 cup All-purpose flour
  • 1 teaspoon Sugar
  • 2 large Eggs, beaten
  • 1/4 teaspoon Baking soda
Directions
  1. 1
    In a large non-reactive bowl, combine the sourdough starter, melted butter, warm milk, salt, graham flour, all-purpose flour, and sugar.
  2. 2
    Mix thoroughly with a wooden spoon until the batter is smooth and no lumps remain.
  3. 3
    Cover the bowl tightly with plastic wrap and let it sit at room temperature overnight (8-12 hours) to allow the batter to ferment and rise.
  4. 4
    The next morning, preheat your waffle iron or griddle. If using a waffle iron, preheat the oven to a low temperature (around 200&# 194;°F/95ðC) to keep cooked waffles warm.
  5. 5
    Whisk the beaten eggs and baking soda into the fermented batter. Do not overmix; it is normal for the batter to have collapsed slightly during fermentation.
  6. 6
    Lightly oil or butter the waffle iron plates.
  7. 7
    Pour the batter onto the center of the iron, allowing it to spread naturally to its own height. Do not spread it with a spoon.
  8. 8
    Cook until golden brown and crisp, typically 3-4 minutes or until steam stops escaping from the iron.
  9. 9
    Transfer waffles to the warming oven while you cook the remaining batter. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 294.0kcal
% Daily Value *
Total Fat 2.2g4%
Saturated Fat 0.8g4%
Cholesterol 1.8mg1%
Sodium 377.4mg16%
Total Carbohydrate 54.9g19%
Dietary Fiber 2.0g8%
Sugars 5.8g
Protein 11.5g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sourdough, waffles, pancakes, breakfast, fermented, graham flour, starter, crispy, make-ahead, freezer-friendly, vegetarian, comfort food, weekend brunch, homemade, rustic
Read it online: https://www.chefs-mate.com/recipe/sour-dough-waffles-or-pancakes/