How To make Sour Dough Waffles Or Pancakes
WAFFLE STARTER:
1 c Sourdough starter
1 1/2 c Milk, warmed
1/2 c Graham flour (they come out
-just fine using all white -flour too) 1/4 lb Butter, melted
1 t Salt
1 c Flour
1 t Sugar
WAFFLE FINISHER:
2 Eggs beaten
1/4 ts Baking soda
The night before breakfast, combine Waffle Starter ingredients 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. The Waffle Starter should be full of bubbles and have a sourdough smell by now. 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. Delicious! ******************************** Hint: The batter will keep a day or two in the fridge, well covered. These also freeze well to make the best homemade 'eggo's type frozen waffles ever! ******************************** For pancakes, reduce butter to 4 Tbs, or substitute 1/4 cup corn oil. ******************************** As with any sourdough recipe, this lives and dies with the sourdough starter. The better the starter the better the end result. Still, the first time I made these I knew this was the recipe I had been looking for. Our cold Alaskan winters make a nice hot Saturday breakfast a warm and cozy start before facing the crackling cold air. These are guaranteed to be light and crispy with a flavorful sourdough tang.
How To make Sour Dough Waffles Or Pancakes's Videos
The Best Sourdough Waffles / Pancakes!! ???? My own recipe! ???? With Buttermilk Syrup! ????
If you have sourdough starter make this recipe it is delicious for pancakes or for waffles! The recipe is down below for you! And also the buttermilk syrup. Enjoy!
Priscilla’s sourdough pancake/waffle recipe
Night before:
One cup sourdough
One cup milk or kefir
1 to 11/4 cups flour (Depending on how thick you want it)
2 tablespoons sugar
Mix all together, cover and sit out on counter overnight.
Next morning add:
1/4 cup melted butter
Two beaten eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
Mix all together and fry on hot griddle for pancakes or in a waffle iron!
Buttermilk syrup:
Melt 1/2 cup butter in a BIG kettle
Add one cup of sugar – dissolve
Add 3/4 cup buttermilk (Or 3/4 cup milk with 1 tablespoon apple cider vinegar)
Bring it to boil
Add 1/2 teaspoon soda
1 teaspoon vanilla
Simmer for 5 to 7 minutes, stirring every so often.
Remember you will want a big kettle for this because it bubbles up really high!
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My Healthy Skincare and Makeup
Delicious Pancakes Made from Sourdough Discard
Save your sourdough discard and use it to make sourdough pancakes! My easy recipe makes thick, fluffy, and perfectly tangy pancakes in just 25 minutes.
Recipe:
Ingredients
4 Tablespoons unsalted butter, melted
1 ¼ cups all-purpose flour (155g)
3 Tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
1 cup sourdough discard (200g)
1 cup whole milk (236ml), room temperature preferred
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
Oil or butter for brushing skillet
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Instructions
00:00 Introduction
00:24 Melt butter and set aside to let it cool.
00:36 In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
01:00 In a separate bowl, whisk together sourdough discard, milk, eggs, and vanilla extract until well-combined.
02:07 While whisking, drizzle in melted butter (it’s OK if the butter forms small clumps).
02:47 Add the wet ingredients to the flour mixture and use a spatula or wooden spoon to gently fold together the batter until just combined. All the flour should be absorbed, if you notice small lumps or small bits of butter in the batter that is fine, don’t over-mix or your pancakes could be rubbery and dense.
03:56 Set the pancake batter aside and brush a skillet with olive oil or melted butter. Turn the stovetop heat to medium and let it the pan warm until you can feel the heat radiating from it if you hover your hand several inches above the pan. It is also good to let your pancake batter to rest while the pan warms, this will thicken it slightly and help make for thicker pancakes.
04:52 Portion pancake batter into center of the pan (I use ½-⅔ cup of batter per pancake) and cook until bubbles in the batter burst and the edges begin to appear cooked.
05:55 Use a spatula to carefully flip the pancake and continue to cook until pancake is golden brown.
06:27 Remove to a plate and repeat with the remaining pancakes.
07:01 Serve immediately, we like to add butter, maple syrup, fruit or even whipped cream to our pancakes!
Notes
Storing
Sourdough pancakes taste best fresh but we have also made the pancakes and stored in an airtight container at room temperature for a day or two and reheated. They may also be cooled completely and then frozen in an airtight container or plastic bag.
The pancake batter may be prepared up to 2 days in advance, just store in an airtight container in the refrigerator and note that the pancakes may not be quite as fluffy the next day.
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Sourdough Discard for homemade waffles or pancakes!
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
3 SOURDOUGH DISCARD recipes PART 2 in Sourdough Series
If you have a fairly new sourdough starter, you will be taking some out to feed it now and then as you are building the starter to be mature enough to bake beautiful loaves of bread. These 3 recipes make good use of the discard! I even make these regularly, even though my starter is good and strong.
Sourdough Pizza recipe:
Sourdough Biscuit printable recipe:
Video # 2 uses for left over sourdough culture - Waffles & Pancakes
eBay link to Campobello Powdered Sourdough Starter :
Link to King Arthur Sourdough Waffle/Pancake recipe: