Sourdough Waffles and Pancakes
Created by Galley_Wench on January 5, 2012
- Servings: 4
- Prep Time: 8h
- Cook Time: 4m
- Recipe #3882
Ingredients
- Overnight Sponge:
- 2 cups Unbleached All Purpose Flour
- 2 tablespoons sugar
- 2 cups buttermilk
- 1 cup sourdough starter, unfed
- Next Morning Batter:
- All of the overnight sponge (above)
- 2 large eggs
- 1/4 cup vegetable oil or melted b utter
- 3/4 teaspoon salt
- 1 teaspoon baking soda
How to Make
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Step 1: Overnight Sponge: Stir down your refrigerated (unfed) starter, and remove one cup.
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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.
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Step 3: NEXT MORNING: Beat together the eggs, and oil or butter. Add to the overnight sponge.
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Step 4: Stir in the salt and baking soda . . . the batter will be bubbly
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Step 5: Pour batter onto your preheated griddle or waffle iron, and bake according to manufacturer's instruction.
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Step 6: Best served hot off the griddle.
Nutritional Facts
- 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