Gamma's Sweet Sourdough Pancakes/Waffles
To prepare, you will need to make a sponge the night before. It is easy and only takes minutes. But still probably longer than the waffles or pancakes will last when brought to the breakfast table! They are also great to make ahead and freeze for grab and go breakfast for busy mornings. Top with your fav. maple syrup..mmm!
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- 1 c
- active sourdough starter
- 2 c
- vanilla almond milk, or buttermilk
- 2 c
- unbleached wheat flour, or unbleached white flour
- 2 Tbsp
- 1 tsp
- sea salt, fine
- 2 large
- 1/4 c
- butter, melted
- 1 tsp
- baking soda
- 1 tsp
- cinnamon or nutmeg (optional)
Remove 1 cup of sourdough batter from your starter
(make sure you replace as per directions)
** Make sure your glass dish is at least 2 quart, batter will expand as sponge ferments.
In a small bowl, eggs, melted butter, & optional cinnamon or nutmeg. Add to the overnight sponge & mix well with a wooden spoon.
**The baking soda will make the batter bubble. It reacts with the sourdough to give a good rise & sweetens the batter by neutralizing the acidic taste.
Slightly coat griddle with non-stick cooking spray & preheat on high. Pour 1/2 cup batter onto griddle for each pancake. Allow to cook until edges bubble, turn and cook until browned evenly.
Spray waffle iron with non-stick cooking spray & preheat on high heat. When ready, pour batter according to your waffle iron directions. (I use a Belgian waffle iron, & use 1 cup of batter.)
Keep pancakes/waffles warm until done cooking all batter and ready to serve.
To freeze. Allow to cool completely on cooling rack, place in freezer friendly gallon or quart sized bags. If storing more than one in a bag, I place a sheet of parchment paper between waffles to make it easy to remove one or two at a time. I recently made a triple batch for my family to have a "go to" while I am recovering from surgery. They may not last that long, but at least I tried! haha
Enjoy! Happy breakfast!