Make awesome waffles (or pancakes) with that extra sourdough starter

We love this waffle recipe. A visitor from Germany said these waffles were the best she’d ever had, and I think of Europeans as knowing their waffles. Don’t tell people how healthy they are, just serve them and tell them later (or not). This is adapted (i.e. mostly copied) from this recipe, but it is doubled and it generally serves 4. When I make one-and-a-half of this recipe (triple the original), it makes exactly 10 waffles on my 8″ Belgian waffle maker. I haven’t tried making pancakes with it, but it’s supposed to work.

This recipe might not satisfy purists, in that a lot (most?) of the leavening comes from baking soda. But on the plus side, you don’t need to worry about whether the starter is fed or not, or where it is in its life cycle. Just plop it in and go.

Speaking of “go,” here’s the recipe:

Mix the “sponge” as little as an hour before or as much as the night before:

1 cup sourdough starter (240g)
1 cup white whole-wheat flour (160g)
1 cup other whole-grain flour (I use 135+g of brown rice flour)
2 cups milk (I use 475g of almond milk)

When you’re getting ready to cook, mix in:

2 beaten eggs
1/4 cup oil (I use high-heat canola)
1 tsp salt
1 tsp baking soda (just before cooking)

Enjoy! Nobody needs to know that they are 100% whole grain, no sugar. If the vegan in your life can tolerate a little bit of egg, they are a hit there, too.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.