Sourdough Waffles and Pancakes
"Crisp, light and so easy to make thanks to the use of an overnight sponge. Recipe comes from King Arthur Flour. Prep time includes the fermentation time needed for the overnight sponge."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (175.7 g)
- Calories 582.2
- Total Fat - 11.7 g
- Saturated Fat - 4.1 g
- Cholesterol - 145.6 mg
- Sodium - 745.6 mg
- Total Carbohydrate - 84 g
- Dietary Fiber - 2.7 g
- Sugars - 30.1 g
- Protein - 33.6 g
- Calcium - 749.3 mg
- Iron - 4.1 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Overnight Sponge: Stir down your refrigerated (unfed) starter, and remove one cup.
Step 2
In a large mixing bowl, stir together the 1 cup starter, flour, sugar and buttermilk. Cover and let rest at room temperature overnight.
Step 3
NEXT MORNING: Beat together the eggs, and oil or butter. Add to the overnight sponge.
Step 4
Stir in the salt and baking soda . . . the batter will be bubbly
Step 5
Pour batter onto your preheated griddle or waffle iron, and bake according to manufacturer's instruction.
Step 6
Best served hot off the griddle.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use unfed sourdough starter for the overnight sponge.
- For a lighter waffle or pancake, use melted butter instead of vegetable oil.
- Substitute almond milk for the buttermilk: Almond milk is a great dairy-free alternative to buttermilk, and is a great way to make this recipe vegan-friendly. The almond milk will provide a slightly nutty flavor which will complement the sourdough flavor of the recipe.
- Substitute coconut oil for the vegetable oil or butter: Coconut oil is a healthier alternative to vegetable oil or butter, and will also add a subtle coconut flavor to the waffles and pancakes. This is a great way to add some additional flavor to the recipe.
Chocolate Chip Waffles and Pancakes Add 1/2 cup of semi-sweet chocolate chips to the batter before pouring it onto the griddle or waffle iron.
: Apple and Walnut Salad
: This light and refreshing salad is the perfect accompaniment to the Sourdough Waffles and Pancakes. The sweetness of the apples and crunch of the walnuts provide a nice contrast to the savory waffles and pancakes. Plus, it's a great way to get some extra fruits and vegetables into your meal.
Honey-Glazed Carrots
RECOMMENDED DISH DESCRIPTION: Honey-glazed carrots are a perfect complement to the Apple and Walnut Salad. The sweetness of the honey pairs nicely with the tartness of the apples, and the carrots provide a crunchy texture that adds a nice contrast to the softness of the walnuts. Plus, it's a great way to get some extra vegetables into your meal.
FAQ
Q: What type of flour should I use for the overnight sponge?
A: Unbleached All Purpose Flour is best for this recipe. It is recommended to use this type of flour for the best results.
Q: How long should I let the sponge ferment?
A: The sponge should ferment for at least 8 hours, but can be left to ferment for up to 12 hours for a more flavorful result.
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Fun facts:
Fun Fact 1: Sourdough pancakes and waffles were a favorite of former U.S. President Theodore Roosevelt. He often served them to his guests and was known to have a sweet tooth for them.
Fun Fact 2: Sourdough pancakes and waffles have been popular since the California Gold Rush of 1849. They were a staple of miners who wanted a quick and easy meal that was also filling and nutritious.