Breakfast/ Pancakes & Crepes/ Sourdough

Sourdough Buttermilk Pancakes or Waffles

Adapted from NY Times Cooking

Ingredients

FOR THE OVERNIGHT SPONGE, OR BASE:

  • 1 cup/240 grams sourdough starter“unfed”(we use starter with 60% water/ 40% flour by weight)
  • 1 cup/224 grams buttermilk
  • 1 cup/120 grams all-purpose flour
  • 1 tablespoon/about 13 grams light brown sugar

FOR THE BATTER:

  • 1 large egg
  • ¼ cup melted unsalted butter or neutral oil (we use 2.5 tablespoons)
  • ½ teaspoon vanilla extract
  • ½ teaspoon/3 grams kosher salt
  • 1 teaspoon/6 grams baking soda

Instructions

  1. Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
  2. When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
  3. Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.

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