Best Sourdough Waffle/Pancake Recipe Ever!
What? Easy delicious sourdough waffles? These are the best, chewiest, fluffiest, yet crispiest waffles I’ve ever had! They’re even made with whole grain wheat! 100% family approved. 😉
Let’s get into it.
DAY 1 INGREDIENTS:
* 1/2 cup/3.5 oz starter
* 1.75 oz/1/2 cup oats
* 11 oz/1.75 cups whole wheat or all purpose flour
* 350 grams/12.25 oz water
DAY 2 INGREDIENTS:
* 2 eggs
* 4 tbs melted butter
* 2 tsp brown sugar
* 1 tsp baking soda
* 1 tsp salt
* 1 heaping tsp vanilla
DAY 1 SOURDOUGH BUILD
STEP 1) Mix day 1 ingredients: starter, flour, oats and water. Mix until it’s the consistency of super thick batter. Cover with plastic wrap or paper towel and let ferment at room temperature for 4 - 6 hours or until the batter about doubles in size. After 4 - 6 hours put the batter in the fridge to retard overnight. Batter should have about doubled in size.
DAY 2 SOURDOUGH BUILD
Step 2) Pull the batter out of the fridge and let the batter get to room temperature. Takes about 1 to 2 hours.
Step 3) Combine day 2 ingredients with the day 1 ingredients. Mix thoroughly. Add water to adjust the recipe for waffles or pancakes. More water for pancakes, less water for waffles. Batter should be pretty thick for waffles.
Step 4) Grease that waffle iron or skillet and make some waffles or pancakes! Enjoy the waffle or pancake perfection!