Wednesday, April 7, 2010

Sourdough Waffles or Pancakes

This recipe allows for a lot of personal variations. This recipe makes a stiff, gloppy batter...perfect if you don't like runaway batter. Just be sure to remember to use a plastic or wooden spoon to spoon your batter onto the griddle or grill. Feel free to experiment with the flour...use half whole grain and white flours, or half buckwheat flour. You may also add blueberries or corn. Have fun!

The night before, mix:
1 cup water
1 cup starter
1-1/2 cups flour
Mix well and cover.

8-12 hours later:
1 recipe starter (above)
1-1/2 cups flour
1/4 tsp salt
1 tbsp sugar
1/2 tsp baking soda
1 tsp baking powder
1 cup milk
3 eggs (optional)
1/4 cup melted butter, cooled

Combine the dry ingredients, mixing well. Combine poolish, eggs, and milk, mixing well.

Combine the wet and dry ingredients, mixing well. Let set 10 minutes. Mix in melted butter.

Makes 6-8 pancakes or waffles.
I like a gloppy pancake batter so it won't seep out the sides of the waffle iron.  It also cooks more evenly.
About half our family prefers waffles, the other half pancakes.  So we usually end up making both.  You can see the thickness of the pancakes.
I like that I don't have to cook many sourdough waffles and pancakes because they fill up our tummies faster. 
The top waffles are the larger Bavarian waffles.  Below are the regular waffle sizes.

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