We have a breakfast schedule set up to help keep things running smoothly here which means that every Thursday we have Pancakes and then on some weekends we have Waffles. I also love our sourdough and kefir so we adjusted our original pancake recipe to incorporate these. This recipe is so easy that my girls make it by themselves.
Easy Peasy Sourdough Pancakes and Waffles
- 1 1/2 c. all-purpose flour
- 2 t baking powder **
- 1 t. baking soda **
- 1/2 t salt
- 2 T monk fruit or honey (if using honey then add it to the wet ingredients)
- 1 c. sourdough starter or discard
- 1 – 1 1/2 c. milk or plain kefir, add a little more if it seems too thick
- 2 eggs, beaten (for fluffier waffles separate the eggs and beat the whites in a separate bowl. gently fold into the batter and cook as directed.)
- 3 T cooking oil
- 1-2 t. vanilla, optional
In a large bowl whisk together the wet ingredients. In a separate bowl mix together the dry ingredients, Add the dry ingredients with the wet ingredients and stir just until well moistened. (The finished product will be tough if it is over-stirred.)
Heat a greased griddle or skillet over medium-high heat. Pour 1/4 cup of batter onto the griddle. Flip when the top is bubbly. Don’t mash down! Cook just until the other side is browned.
Preheat your waffle iron. Spray the iron with cooking spray and then pour about 1/3 cup of batter onto the iron. Cook as directed or until the steaming stops.
These can also be frozen and reheated in the microwave or toaster.
*You can also stir in chocolate chips, berries, nuts or anything else you desire.
** If you mix the batter up the night before you need to wait until the next day to add these. Make sure to stir in well and let sit for 5-10 minutes before using the batter. A longer ferment for the batter may improve the digestibility and health of the sourdough.
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