Sourdough Waffles and Pancakes
I practically lived on sourdough waffles in college. To my buddies and me at the time, sourdough waffles were the staff of life. One of these friends happened to be the campus locksmith so I had a key to the kitchen for early dawn provisions runs. It takes an awful lot of those little butter pats to do the job! The only rub was having to interrupt eating to go flip the circuit breaker as the electrical load of three waffle irons running simultaneously out of the same outlet was a little much.
Back then, my typical routine was just mixing up equal part parts milk and flour with a cup or so of starter and some salt the night before. Then mixing in a little baking soda the morning of. That produced a very sour waffle or pancake and was a little on the heavy side. No one complained.
Now I mostly use the following recipe. It comes from Nancy Silverton’s Breads from the La Brea Bakery. Follow it exactly using some healthy sourdough starter and it makes truly awesome waffles and pancakes.
For more Sourdough pancake and waffle recipes…
â–ºClick this link for Jacki’s great sourdough pancake recipe.
â–ºAlso, see Jon’s great looking sourdough waffles recipe (and unique technique) in his post below.
Heat the following in a pan until the butter is melted and then let cool to room temperature.
4 oz (1/2 cup or 115 g) butter
8 oz (1 cup or 225 g) milk
Add the milk-butter mixture to:
9 oz (about a cup or 255g) white starter
1 tsp salt
1 Tbsp (packed) brown sugar
6 oz (about 1 1/2 cups or 170 g) all purpose flour
Mix these together to form a thick batter, cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you’ll have the batter ready for breakfast the next day.
Preheat your waffle iron for 10-15 minutes.
Uncover the batter and whisk in 2 large eggs and 1/4 tsp baking soda. Pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.
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Hey Dick,
I’m so glad you liked them! It is my fav recipe for pancakes, hands down! Next time you’ll make the whole batch! They really do freeze well.
Just finished eating them. Since I am single I made 1/3 of the recipe. Absolutely delicious and so easy to make. Took maybe 5 minutes tops and the fry them. I was going to save the extras but there were none. I had some good Vermont maple syrup I was given as part of a Christmas present along with Canadian bacon and the syrup added just the right finishing touch. Wish I still had some of the bacon as well.
Much appreciated and this one is a real keeper.
Jacki,
Thanks for the recipe. I will be making these in a couple of days. Looks like a good one. Also a good way to use up the sourdough without having to discard it. That always seemed like a waste to me.
Here it is again…
Rich Sourdough Pancakes
3 large eggs
1 cup milk
2 cups Sourdough Starter
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1/4 cup granulated sugar
1/4 cup butter melted
Beat eggs in a medium bowl. Add milk and sourdough starter.
Sift together flour, baking soda, baking powder, salt, and sugar;
add to the egg mixture, mixing well. Stir in melted butter.
Lightly grease a hot griddle. Drop the batter by 1/4 cup onto
the griddle and cook until light brown, turning once.
Makes 6 servings.
These are the best pancakes! The extras freeze very well and taste delicious heated in the toaster.
Just fed my starter a couple of days ago and when I looked in the fridge I found that I have quite a bit of it. Went looking for Jacki’s recipe for pancakes and the link does nada.
I was curious to find the answer and just googled “baking powder baking soda difference” and this site was the first one- I’d have to say I pretty happy to find it!
copied and pasted from:
http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm
How Are Recipes Determined?
Some recipes call for baking soda, while others call for baking powder. Which ingredient is used depends on the other ingredients in the recipe. The ultimate goal is to produce a tasty product with a pleasing texture. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. You’ll find baking soda in cookie recipes. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. Recipes that call for baking powder often call for other neutral-tasting ingredients, such as milk. Baking powder is a common ingredient in cakes and biscuits.
Substituting in Recipes
You can substitute baking powder in place of baking soda (you’ll need more baking powder and it may affect the taste), but you can’t use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.
What’s the difference beteween Baking soda and baking powder?
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