Last week, I shared with you how to grow your very own sourdough starter and, struck with irresistible inspiration, you rushed off to your kitchen to mix up your own batch! You bought a beautiful jar to be its home, named it something wonderful – like Lobelia or George or Hagrid. And now, you have been looking at it for the past couple of days with some trepidation as bubbles rise and then a creepy layer of clearish liquid formed at the top.
So, I am here with you first delicious recipe!
I’m rather proud of this one, since I sort of made it up myself. These waffles (or pancakes) are so light that they are almost lacy, with a sweet and slightly tangy flavor.
First, stir up your starter so that the “pot liquor” is fully incorporated.
Mix in a large glass bowl:
- 2 cups sourdough starter
- 1 1/2 cup reduced-fat milk (or substitute soy or nut milk)
- 2 cups whole wheat flour
Cover, and let sit overnight or up to 24 hours (another patience builder, I know!). This is called a sponge. Don’t forget to feed your starter by adding 1 cup of flour and 1 cup of oil (yes, it is a living thing!).
The next day, mix together:
- 1/3 cup brown sugar
- 1/3 cup canola oil
- 2 eggs
- 1 1/2 tsp. baking powder (increase to 2 tsp. for low altitude)
- 1 1/2 tsp. baking soda (ditto!)
- 1/2 tsp. salt
Combine with the starter sponge. Drop by rough half cup-fulls onto your waffle irons, and await the deliciousness!
This recipe can also be used for pancakes, of course – which is a nice option if you don’t have a waffle iron. Cut the oil to 1/4 cup, since pancakes don’t require the crispiness of waffles, and there you go!
Breakfast for tomorrow? I think so! Enjoy!