Sour Dough Waffles or Pancakes
Submitted by Mochalicious
Sourdough waffles or pancakes: an overnight fermented batter that bakes up crisp, light, and tangy, with graham flour for nutty depth. The best use for sourdough starter at breakfast.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
7 hrsThe reason to keep a sourdough starter alive: crisp, tangy waffles and pancakes that put the quick-mix kind to shame. The trick is starting the night before, so the batter has time to ferment and develop that signature sour tang and an airy, bubbly lift.
You mix the starter with milk, flour, a little graham flour for nutty depth, butter, and sugar, then leave it covered overnight at room temperature. By morning it has risen and turned lively, and yes, it might collapse and look a little odd, which is perfectly normal.
In the morning, beaten eggs and a pinch of baking soda go in. The soda reacts with the batter’s acidity for an extra-light, tender result and tames some of the sour bite.
For waffles, the pro move is to cook them a touch past the point where steam stops escaping the iron, about 30 seconds to a minute, for that crisp-not-crunchy, golden finish.
Kitchen Tips
- Mix the batter the night before and use a big bowl, since it doubles as it ferments overnight.
- Don’t worry if the batter looks collapsed or odd in the morning; it is still good to use.
- Let the waffle batter flow to its own level in the iron rather than spreading it with a spoon.
- Cook waffles just past the point where the steam stops for a crisp, golden, not-crunchy texture.
Variations
- Make pancakes instead; the same batter works on a hot griddle.
- Use all-purpose flour in place of graham for a milder flavor.
- Fold in blueberries, or serve with butter and maple syrup.
Ingredients
Directions
The night before breakfast, combine ingredients (except last two)in non- reactive bowl such as wood or plastic and mix with wooden spoon.
Beat until smooth.
Use a large bowl as this will double in size.
Cover with plastic wrap.
Replenish starter with a cup of water and a cup of flour.
Cover starter. Allow both to sit overnight at room temperature.
To make waffles the next morning: Preheat oven on very low temp.
Warm the waffle iron, warm the plates in the oven.
Beat eggs and add eggs and baking soda to the Waffle Starter.
It may have collapsed and look odd.
That’s ok. Lighlty oil or butter the waffle iron when ready and pour in batter.
Do not spread with a spoon.
Let the batter flow to its own height. The batter should be neither stiff nor watery.
It should pour smoothly and easily.
Allow these to cook well, until golden brown, just a tad (30 seconds or a minute) past when you see the steam stop coming from the waffle maker.
They will be nice and crisp yet not crunchy.
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