Sourdough Batter
Category: Breakfast
Prep time : 1 day
Cook time : 5 min
Total time : 1 day
Makes: 4 servings
Scale recipe by: ×
Sponge:
1 cup (240g) sourdough starter “unfed”
1 cup (224g) buttermilk
1 cup (120g) all-purpose flour
1 Tbsp (13g) light brown sugar
Batter:
1 large egg
1/4 cup (60g) melted unsalted butter or neutral oil
1/2 tsp vanilla extract
1/2 tsp (3g) kosher salt
1 tsp (6g) baking soda
75g flour
Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine.
Cover the bowl and allow it to rest overnight at room temperature.
When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge.
Add the salt and the baking soda to the batter and mix to combine.
Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat.
For pancakes, 3/4 cup may be a bit large, try 1/2
Cover the bowl and allow it to rest overnight at room temperature.
When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge.
Add the salt and the baking soda to the batter and mix to combine.
Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat.
For pancakes, 3/4 cup may be a bit large, try 1/2
Pancakes needed more flour, way too thin. Waffles, may, too. May still need tweaking
Swapped 9g baking powder for soda seemed okay for not using buttermilk
Swapped 9g baking powder for soda seemed okay for not using buttermilk
NYT
Submitted by Darren on 2020-04-10