Ever wondered what to do with your extra Sourdough starter culture, well here is a recipe for the Most Scrumptious Sourdough Waffles (or Pancakes)...
12 hrs 42 mins (due to overnight sponge)
about 2 dozen medium pancakes or 1 dozen 8" waffles
- 2 cups (241g) All-purpose flour
- 2 tablespoons (28g) sugar
- 2 cups (454g) buttermilk
- 1 cup (227g) sourdough starter, unfed
Waffle or pancake batter
- all of the overnight sponge
- 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.
- Add the salt and baking soda, stirring to combine. The batter will bubble.
- Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
- Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
There you have it - your very own Sourdough Waffles! ENJOY!