Sourdough Pancakes
Pancakes so good they will keep you coming back for more. So light + fluffy, not too sweet with a little tang. Baby Summer loved these too! We love adding fresh blueberries & maple syrup to our Sourdough Pancakes (a little sweet + sour) but these are delicious plain too!
If you're new to sourdough, you can either purchase sourdough starter from our local bakery or learn how to make your own here. My husband and I have been experimenting with making our own which has been a fun little project for us.
Ingredients
2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons sugar
2 cups buttermilk
1 cup sourdough starter, unfed/discard
Waffle or pancake batter
all of the overnight sponge
2 large eggs
1/4 cup vegetable oil or melted butter
3/4 teaspoon salt
1 teaspoon baking soda
Directions
To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup. Note: This is a good opportunity to feed the remainder, if necessary.
In a large mixing bowl, stir together the 1 cup 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.
To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup. Note: This is a good opportunity to feed the remainder, if necessary.
In a large mixing bowl, stir together the 1 cup 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.
Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.
Comment down below your favorite breakfast and don't forget to send me your pictures if you make these pancakes @babysinthekitch! Enjoy! xx
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