What better way to start 2017 than to begin with a special breakfast, which is what my husband and I did on January 1st! If any of you were inspired to make a sourdough starter after my sourdough bread post here, or may be interested in starting one in the future, you will love this recipe. I'm happy to report that the sourdough starter that I began last October is still alive and well!
One of the more important steps of maintaining a sourdough starter is feeding it about once a week with flour and water. Knowing that, if you don't get rid of some of it occasionally, you will have far too much starter to store in your refrigerator and it will become too cumbersome to manage. So, in order to maintain a happy sourdough starter, you need to remove some of it before you feed the rest. This is called 'unfed' starter.
Instead of tossing that excess starter down the sink, you can make these delicious sourdough waffles (or pancakes). Honestly, these are the most delicious, lightest and crispiest waffles I've ever made with just a hint of sourdough flavor. My husband proclaimed them the best waffles he's ever had.
My favorite waffle topping is applesauce or pure maple syrup, but I decided to make something a little more festive to start the new year and pureed a cup of frozen strawberries and raspberries along with a small splash (1-2 tablespoons) of orange juice, a squeeze of honey for sweetness and a 1-2 teaspoons of chia seeds for thickness. Next time I'm going to try a blend of berries and applesauce!
As with most sourdough recipes, you do need to plan ahead. The evening before, the starter gets mixed with buttermilk, flour and light brown sugar and is covered and left on the kitchen counter overnight. In the morning, egg, vanilla and melted butter (or oil) is added to complete the batter. Now you're ready to make some of the most wonderfully tasty waffles or pancakes you've ever eaten! If you don't have a sourdough starter to use, you could substitute plain, Greek yogurt with active yogurt culture (such as Fage, Chobani, etc) for the starter in the recipe below.
Here's to a great start to 2017!
Sourdough Waffles or PancakesPrintable Recipe
Note: This recipe can be halved for 2 people...Half of one large egg is 1/8 cup of beaten egg
For the overnight sponge:
1 cup (240 grams) unfed sourdough starter (or substitute plain, Greek yogurt)
1 cup (224 grams) buttermilk (if you don't have buttermilk, just add 1 tablespoon white vinegar or fresh lemon juice to a 1 cup measure and then fill with milk)
1 cup (120 grams) all-purpose flour or a mixture of AP and whole wheat flour
1 tablespoon (about 13 grams) light brown sugar
For the morning batter:
1 large egg, lightly beaten
2 tablespoons melted butter or neutral oil (coconut oil would be a great choice)
½ teaspoon vanilla extract
½ teaspoon (3 grams)salt
1 teaspoon (6 grams) baking soda
Pour the sourdough starter into a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight on the kitchen counter.
The next morning, preheat a waffle iron or large frying pan. Whisk the egg, melted butter (or oil) and the vanilla extract together in a medium bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
Spray the waffle iron or frying pan lightly with nonstick cooking oil.
Pour some batter onto the preheated waffle iron and cook until the waffle is brown and crisp and repeat with remaining batter. For pancakes, pour a small ladle-full of batter on a preheated pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.
Adapted from King Arthur Flour and the New York Times
Happy New Year, Susan! These golden crisp waffles indeed are a perfect treat to start the new year!ReplyDelete
Thank you, Angie! Happy New Year to you as well!Delete
They are a thing of beauty..what a nice way to start the new year:) I made Noah eggs in the hole w/ maple syrup..he made them this morning at his house..ReplyDelete
I bet he would love these.Happy New Year again dear Susan.♥Loads of cuddles..smiles...
Thank you, Monique :) I had forgotten about eggs in the hole! Will have to see if my Littles like them next time they are here. I still can't believe it's 2017 already! Wishing us both a year filled with cuddles and smiles ♥Delete
Maple syrup on the eggs in a hole:)Delete
That berry syrup makes for a very festive breakfast presentation. Happy New Year, Susan!ReplyDelete
Thank you, Vee, and Happy New Year to you!Delete
Happy New Year Susan! The waffles are a great way to start the new year!ReplyDelete
They were :) Thank you, Debbie!Delete
Your waffles look delicate and almost like snowflakes:@) Happy New Year Susan-enjoy!ReplyDelete
Let's not say the 's' word :) Thank you, Lynn!Delete
Looks very good - first time I've ever seen the words sour dough and waffle used together. Looks like a fine use for your excess starter.ReplyDelete
I'll bet you would love these, Larry! I think more and more people are getting back into sourdough :) It's been a fun experience for me.Delete
I've never considered making sourdough waffles before, but these sound awesome!!ReplyDelete
I never did either! I was so happy when I saw there was a way to use excess starter. They are keepers :) Thanks, Sues, and Happy New Year!Delete
That is so cool about your sour dough starter - I used to do something like that years ago - and may have to do it again! Love, love, love these waffles. My husband would be thrilled if I made them! Great way to start the year Susan - thanks for sharing this lovely recipe. Happy New Year!!!!ReplyDelete
It has been a fun experience, Tricia :) Thanks so much and Happy New Year!!Delete
You make those waffles sound so easy. Now, if I just had a waffle maker. :) Happy New Year to you. I love that plate in the top photo.ReplyDelete
My waffle maker is so old, Lea Ann :) Thanks and Happy New Year!!Delete
Happy New Year dear Susan, these waffles are the perfect way to start every morning !Warm hug from cold TriesteReplyDelete
Thank you, Chiara! It is frigid here - BRRRR!Delete
Happy new year Susan :)ReplyDelete
All the best dear !
These look delicious !!
Happy New year, Gloria! Thank you so much. xoDelete
I had my sourdough starter for over a year and treated it like a pet. I made some delicious breads during that year. The waffles look delicious!Happy New Year to you and your family Susan!ReplyDelete
I hope I can keep mine going that long too, Katerina! They were delicious and can't wait to make them again :)Delete
Yum, these look and sound amazing. I would be happy to have breakfast for lunch or dinner if it was a plateful of these beauties! Love that pretty, vibrant topping too :)ReplyDelete
Thank you, Chris! I do prefer fruit toppings on my waffles and pancakes but you can't beat pure maple syrup either :)Delete
Happy New Year Sue!! LOVE this sourdough waffle! What a delicious way to start the new year!!ReplyDelete
Thank you, A and L! You would think a sourdough pancake would be heavy but they were light as can be! Loved this recipe :)Delete
What a tasty way to start the year. Thanks for the suggestion about using yogurt if you don't have sourdough starter.ReplyDelete
I was a great New Year's Day breakfast, Karen :) Let me know if you try the yogurt version!Delete
Hi Susan, I first saw these delicious waffles on IG but just realized I did not comment on this post. Sorry about that. Breakfast happens to be my favorite meal of the day and I love how you made these waffles so special with your starter. Love your sauce.ReplyDelete
Hi Susan, definitely a great idea to use the discarded starter to make these waffles instead letting it just go to waste. They look perfect! I love waffles and your sour dough are on my must-try list!!:)ReplyDelete
Wow, this looks good. I hope 2017 brings only good things.ReplyDelete
Very cool. I always wanted to do a surdough starter and had no idea it was this easy. These look so good! Waffles are always a special treat. Maybe it is because you have to climb to the upper cabinets to get out the wafle maker!ReplyDelete
Hi Susan...next time making sourdough waffles I will try your recipe...I like that you used buttermilk. Thanks!ReplyDelete
Hope you like them, Juliana! I'm getting ready to make these again this weekend :)Delete