Sourdough Starter, Pancakes And Waffles
Why I Love This Recipe
long but worth it
Ingredients You'll Need
You will need the same amount of ingredients for 5 days
50 grams (1/2 c) all purpose flour
50 grams (1/4 c) water, room temperature
Sourdough Pancakes and Waffles
120 g. (1 cup) all-purpose flour
15 g. (1 Tbsp.) sugar
225 g. (1 cup) buttermilk
120 g. (1 cup) sourdough starter discard
Mix all of these ingredients together to make the sponge, then cover loosely and let sit on the counter at least 8 hours, ideally overnight. the next morning:
30 g. (2 Tbsp.) vegetable oil or melted butter
1/2 tsp salt
1/2 tsp. baking soda
Mix together the water and flour.
Cover with a lid or plastic wrap and let sit on the counter for 24 hours.
The next day, "feed" your starter with the same amounts of water and flour.
Cover and let sit for another 24 hours.
On the third day, discard half of your starter (100 grams or 1/2 cup) and feed the remainder with the same amounts of flour and water.
Repeat steps 4 and 5 for a total of 5 days and you should have an acidic smelling and bubbly starter.
Store in the refrigerator and continue to feed 1x per week. Bring to room temp and feed according to the recipe you plan to follow.
When your starter is ripe, you can use the discard to make sourdough pancakes or waffles!
For the Pancakes or Waffles
Whisk together all of these ingredients into a medium bowl, then add the overnight sponge and whisk well. Let sit for 10 minutes, then heat a nonstick skillet over medium heat.
scoop 1/2 cup of pancake batter into the skillet and let bubbles form on the surface, about 1-2 minutes.
When the edges take a little color, flip and cook the other side for about 1-2 minutes as well.