Sourdough Waffle/Pancake Recipe

 Ingredients:

 For the overnight sponge:

480 grams sourdough starter

448 g buttermilk

240 g whole grain flour

1 TBS honey

 For the batter next morning:

 2 eggs

½ cup butter

1 tsp salt

1 tsp baking soda (already adjusted by half for high altitude baking)

This makes a double batch – 6 Belgian waffles and a lot of pancakes…

Preparation:

 1.   Put the sourdough starter (discarded from your feeds for the day) in a large bowl, add buttermilk, flour, honey then stir. Cover the bowl and allow to rest overnight at room temperature 

2.    When you are ready to cook separate the whites and whisk until soft peaks form- set aside. Add yolks to batter. 

3.   Add salt and baking soda.

4.   Melt butter and add to batter.

5.   Fold in egg whites gently.

Proceed with waffles or pancakes.