Sourdough Pancakes Or Waffles

Ingredients

OVERNIGHT BATTER INGREDIENTS

•200 g (200 g) sourdough starter discard stirred down

•240 g (240 g) buttermilk or milk

•50 g (50 g) raw cane sugar (kibitou) or honey

•5 g (5 g) vanilla extract

2.5g almond extract

•56 g (56 g) butter melted

•240 g (240 g) all-purpose flour

ADDITIONAL INGREDIENTS TO ADD JUST BEFORE COOKING

•2 large eggs lightly beaten

•1 teaspoon baking soda

•1 teaspoon baking powder

•5 g (5 g) fine sea salt

Directions

•In a large mixing bowl, whisk together the sourdough starter, buttermilk, honey, vanilla extract, melted butter and flour until well combined. Cover the bowl and let rest on a counter top at room temperature overnight or up to 12 hours.

•When you are ready to cook, add the eggs, baking soda, baking powder and salt to the batter, stir and cover the bowl. Let the batter rest 20 minutes while the griddle or waffle iron is preheating.

SOURDOUGH PANCAKE INSTRUCTIONS

•Preheat a griddle until it's smoking hot. Lightly grease the griddle and pour ¼ cup of batter in a round shape on the griddle. Cook until the bottom is golden brown and bubbles are covering the top of the pancake. Flip and cook until the pancake is cooked through and golden brown on each side, about 3 minutes per side. This recipe makes about 12 pancakes.

SOURDOUGH WAFFLES INSTRUCTIONS

•Preheat waffle iron and lightly grease with cooking oil spray. Pour 1/4 cup of batter into each section ( mine makes only 2 at a time), gently spread the batter and cook until the waffle is golden brown or according to manufacturers directions. ( 3-6 minutes) This recipe makes 4 standard-sized waffles.