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Classic Sourdough Waffles or Pancakes

Classic Sourdough Waffles or Pancakes Categories:
Nb persons: 12
Yield: 8" waffles
Preparation time:
Total time:

Overnight sponge
    2 cups  King Arthur Unbleached All-Purpose Flour
    2 tablespoons  sugar
    2 cups  buttermilk
    1 cup  sourdough starter, unfed
Waffle or pancake batter
    2 large  eggs
    all  overnight sponge
    1/4 cup  vegetable oil
      melted butter, alternative
    3/4 teaspoon  salt
    1 teaspoon  baking soda

To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
Cover and let rest at room temperature overnight.
In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
Add the salt and baking soda, stirring to combine. The batter will bubble.
Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.
Tips from our bakers
Want to make pancakes? Simply cook the batter in rounds on a griddle, rather than in a waffle iron.

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