Classic Sourdough Waffles or Pancakes
Crisp, feathery light, and with a delightful, mild tang, these waffles evoke memories of Gold Rush days in California, when sourdough pancakes, biscuits, and bread were served to miners morning, noon, and night. This recipe also makes great pancakes.
- 1.5-2 cups 241g King Arthur Unbleached All-Purpose Flour
- 2 tablespoons 28g sugar or equivalent
- 2 cups 454g buttermilk - see notes if you don't have it
- 1 cup 227g sourdough starter, unfed/discard
- 2 large eggs
- 1/4 cup 50g vegetable oil or 4 tablespoons (57g) butter, melted
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup (227g). Note: This is a good opportunity to feed the remainder, if necessary.
- In a large mixing bowl, stir together the 1 cup (227g) unfed starter, flour, sugar, and buttermilk.
- Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.
- In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
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