Sourdough Pancakes or Waffles

For 16 -20 pancakes or 8-10 waffles, Sourdough Pancakes or Waffles keeps the list centered on all-purpose flour, buttermilk and to 1 1/2 cups sourdough starter. Set aside about 505 minutes.

• Yield 16 -20 pancakes or 8-10 waffles
• Ready in 505 minutes
• Prep 495 minutes
• Cook 10 minutes

Ingredients

• 2 cups all-purpose flour ( about whole wheat flour)
• 2 cups buttermilk
• 1 to 1 1/2 cups sourdough starter, fed or discard
• 2 tablespoons granulated sugar
• 2 large eggs
• 1/4 cup vegetable, canola or avocado oil
• 1 teaspoon baking soda
• 3/4 teaspoon salt

Instructions

1. Stir down sourdough starter (whether it's been at room temperature or in the refrigerator). In a large bowl, add flour, buttermilk, sourdough starter and sugar. Mix until evenly combined. A few small lumps are ok.
2. Cover and let rest at cool room temperature for 8-12 hours (or refrigerate for up to 3 days). The batter will bubble and expand.
3. Right before making pancakes or waffles, in a small bowl, whisk together eggs, oil, baking soda and salt until well combined.
4. Stir this mixture into the overnight batter and mix just until combined. Over mixing can cause the pancakes or waffles to develop a gummy texture when cooked. The batter will foam and bubble a bit while stirring; this is normal.
5. Cook pancakes on a preheated griddle and/or waffles in a preheated waffle iron. Serve waffles immediately for best texture (crispy on the outside).

Wait until the loaf is cool enough to hold before you cut the first slice.