SOURDOUGH WAFFLES AND PANCAKES

Sourdough Waffles and Pancakes image

Provided by Eric Rusch

Categories Recipes

Time 19m

Number Of Ingredients 10

The Night Before
1/2 cup unsalted butter (115g)
1 cup milk (225g)
1 cup all purpose flour starter (255g)
1 tsp salt (5g)
1 Tbsp packed brown sugar (13g)
1 1/2 cups all purpose flour (180g)
The Next Morning
2 eggs
1/4 tsp baking soda

Steps:

Heat the butter and milk together in a pan until the butter is melted, and then let them cool to room temperature.
Mix all ingredients to form a thick batter, cover the bowl tightly with plastic wrap, and let it stand at room temperature for 8-14 hours. If you do this before going to bed, you'll have the batter ready for breakfast the next day.
The next morning, preheat your waffle iron for 10-15 minutes.
Uncover the batter and whisk in the eggs and baking soda.
Pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid.
Let each waffle cook for 3-5 minutes until golden brown and crisp.