GAMMA'S SWEET SOURDOUGH PANCAKES/WAFFLES

Gamma's Sweet Sourdough Pancakes/Waffles image

I promised some Sourdough recipes to go along with my sourdough starter recipe. So I am starting with an old family favorite. One that has been passed down and is enjoyed by my children, and will hopefully be shared with my grandchildren and great-grandchildren and so on. 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!

Provided by Megan Todd @Megan213

Number Of Ingredients 9

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Ingredients

1 cup(s) active sourdough starter
2 cup(s) vanilla almond milk, or buttermilk
2 cup(s) unbleached wheat flour, or unbleached white flour
2 tablespoon(s) sugar
1 teaspoon(s) sea salt, fine
2 large eggs
1/4 cup(s) butter, melted
1 teaspoon(s) baking soda
1 teaspoon(s) cinnamon or nutmeg (optional)

Steps:

The night before you plan to make pancakes/waffles, make the "overnight" sponge. Remove 1 cup of sourdough batter from your starter (make sure you replace as per directions)
In a large glass or plastic bowl, (do not use metal) mix together starter batter, flour, almond milk (or buttermilk), salt, & sugar. Cover with a dish towel & allow to stand overnight at room temperature. (You can secure the towel with a rubber band) ** Make sure your glass dish is at least 2 quart, batter will expand as sponge ferments.
In the Morning: In a small bowl, eggs, melted butter, & optional cinnamon or nutmeg. Add to the overnight sponge & mix well with a wooden spoon.
Sprinkle baking soda over batter and mix in to combine. **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.
For Pancakes: 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. For Waffles: 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.)
Serve with butter & your favorite maple syrup! 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!