Today take a break from baking bread for a bit~~ making sourdough waffles ! A crispy outside with thick softness within... so yummy! I can eat it plain without any sauce, butter , maple syrup or honey. Mmm... so flavorful that taste itself!
The beauty of using starter for waffles is that the starter doesn't have to be completely active to still make a nice waffle. It's used for flavor more than anything else, so a sleepy starter from the fridge or a fiercely bubbling starter on the counter, or a new starter that's not quite ready, they're all just as good. After all, the baking powder in the recipe provides most of the lift.
If you don't have a waffle maker, don't worry! This recipe can be made into pancakes too. Light and fluffy sourdough pancakes as good as waffles.
☝Look at the waffle, so fluffy... topped with chocolate cream..hmm... yummy!
Sourdough Waffles/Pancakes酸面华夫饼/煎饼
Ingredients(Overnight Batter):
3/4 cup (200 g) Sourdough starter ripe(fed) or discard(stirred down)
1 cup (240 g) Buttermilk (or milk)
2 large Eggs (lightly beaten)
3 tblps (50 g) White Sugar (or honey)
1 tsp (5 g) Vanilla extract
4 tbps (56 g) Butter (melted)
2 cups (250 g) All-Purpose Flour
Additional ingredients to add just before cooking
1 tsp (5 g) Baking soda
1 tsp (5 g) Baking powder
1 tsp (5 g) Fine Sea Salt
Instructions:
1. In a large mixing bowl, whisk together the sourdough starter, eggs, buttermilk, honey, vanilla extract, melted butter and flour until well combined. Cover the bowl and let rest on a counter top at room temperature overnight or up to 12 hours.
2. When you are ready to cook, add the baking soda, baking powder and salt to the batter, stir and cover the bowl and let the batter rest for 5-10 mins before you cook.
Sourdough Waffles:
~Preheat waffle maker and lightly grease with cooking oil spray. Pour 1/4 cup of batter into the waffle maker(1/4cup on each side), gently spread the batter and cook until the waffle is golden brown or according to manufacturers directions. ( 1-2 minutes)
Sourdough Pancakes:
~Preheat a griddle until it's smoking hot. Lightly grease the griddle and pour 1/4 cup of batter in a round shape on the griddle. Cook until the bottom is golden brown and bubbles are covering the top of the pancake. Flip and cook until the pancake is cooked through and golden brown on each side. (about 3 minutes per side)
Tips:
1. This batter can be mixed and cooked right away if you don't care that the batter is not fermented or if you're running short on time. Simply combine ALL of the ingredients into a bowl and let the batter rest for about 30 minutes before cooking!
2. Store cooked pamcakes/waffles in the fridge in an air-tight container for up to 7 days and in the freezer up to 3 months.The pancake batter can stay in the fridge for up to 2 days.
3. Store cooked pamcakes/waffles inside a freezer-safe container and freeze up to 3 months.
4. Reheat them in the microwave for 20-60 seconds or in the oven at 375ºF/180ºCfor 10-15 minutes or until heated through
5. Letting the pancake/waffle batter rest overnight gives you the benefit of fermentation and the added flavor of sourdough. However, this recipe does not have to be made the night before in order to be successful.
Recipe source from: LITTLE SPOON FARM
Happy Making!
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