For new years I made some sourdough waffle that was suppose to go with the oven fried chicken but ended being eaten for a very hangover breakfast. Found not only a sourdough but also buttermilk recipe at King Arthur flour website which can be used for waffle/pancake. It requires an overnight sponge but other recipes seem a bit more straight forward such as the one on serious eat.
Should yield 1 dozen 8″ waffles or about 2 dozen medium pancakes.I doubled thinking I wouldn’t have enough but ended with a huge stackeful so this recipes does yield quite a lot.
- 240 grams flour
- 35 grams of sugar or can use orange sugar
- 455 grams of buttermilk
- 240 grams starter (unfed)
- overnight sponge
- 2 large eggs
- 50 grams vegetable oil, or coconut oil or melted butter
- 3/4 teaspoon of salt
- 1 teaspoon baking soda
- 1/2 teaspoon of rose water
- for the overnight sponge mix flour+ sugar + buttermilk + starter together in a large bowl.
- let it rest at room temperature overnight or I let it rest in the fridge for 24 hours.
- When ready to make the batter beat in a small bowl eggs+butter/oil and add to overnight sponge.
- preheat waffle iron
- Mix to combine salt+baking soda+rose water
- pour in batter in the waffle iron.
The batter and cooked waffles were really bubbly and airy. There was a slight sourness to it but overall it was a good way to use my starter.