Sour Dough Waffles or Pancakes
Sour Dough Waffles or Pancakes recipe
Yield
6 servingsPrep
30 minCook
30 minReady
7 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sourdough starter
|
* |
| 1 ½ | cups |
milk
warmed |
|
| ½ | cup |
graham flour
|
* |
| ¼ | pound |
butter
melted |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| ¼ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sourdough starter
|
* |
| 355 | ml |
milk
warmed |
|
| 118 | ml |
graham flour
|
* |
| 113.4 | g |
butter
melted |
|
| 5 | ml |
salt
|
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| 1.3 | ml |
baking soda
|
|
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.
