Adapted from Sam Sifton’s recipe recently in the “New York Times,” these provide a great way to use up the discarded sourdough starter generated when “feeding” a starter for bread making. I use whole wheat flour and a touch of toasted wheat germ as well as all-purpose flour, use twice the vanilla that Sifton suggests, and add spices and a bit more sugar, which we think make the pancakes or waffles taste better. See my notes in the instructions for doing all of the measuring and most of the mixing the night before you plan to make them. I hope you like these. ;o)
12 - 16 pancakes
300 grams (1 ¼ cups) unfed or "discarded" sourdough starter
1 ¼ cups cups / 290 grams buttermilk
90 grams / ¾ cup all-purpose flour
40 grams / 1/3 cup whole wheat flour
1 tablespoon / 6 grams toasted wheat germ
12 grams / 1 tablespoon dark brown sugar
5 ml / 1 teaspoon baking soda
1 tablespoon brown sugar
1/2 teaspoon / 2.5 ml cinnamon
A healthy pinch or two, to taste, of ground or grated nutmeg
The night before you make the pancakes or waffles (or in the morning, if serving for dinner!), stir together the buttermilk and starter until well blended. Add the flours, wheat germ and 1 tablespoon of brown sugar. Stir to incorporate fully. Cover tightly with plastic wrap and let rest at room temperature until ready to make the pancakes or waffles.
Stir or whisk together in a small bowl the remaining dry ingredients. Do this the night before to save time in the morning, if you like.
In a medium bowl or glass measuring pitcher, beat the egg with the oil or butter and the vanilla. If doing this the night before, cover tightly with plastic and refrigerate.
When ready to make the pancakes or waffles, heat your griddle or waffle maker as appropriate. Sprinkle the mixed dry ingredients over the top of the sourdough batter and then add the liquid ingredients. Stir until fully blended.
Make pancakes or waffles as you would any other recipe. I hope you like these! Yours sincerely, AntoniaJames ;o)
When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in the San Francisco Bay Area, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)