Gammas Sweet Sourdough Pancakeswaffles Recipes

Steps:

• The night before you plan to make pancakes/waffles, make the "overnight" sponge. Remove 1 cup of sourdough batter from your starter (make sure you replace as per directions)
• In a large glass or plastic bowl, (do not use metal) mix together starter batter, flour, almond milk (or buttermilk), salt, & sugar. Cover with a dish towel & allow to stand overnight at room temperature. (You can secure the towel with a rubber band) ** Make sure your glass dish is at least 2 quart, batter will expand as sponge ferments.
• In the Morning: In a small bowl, eggs, melted butter, & optional cinnamon or nutmeg. Add to the overnight sponge & mix well with a wooden spoon.
• Sprinkle baking soda over batter and mix in to combine. **The baking soda will make the batter bubble. It reacts with the sourdough to give a good rise & sweetens the batter by neutralizing the acidic taste.
• For Pancakes: Slightly coat griddle with non-stick cooking spray & preheat on high. Pour 1/2 cup batter onto griddle for each pancake. Allow to cook until edges bubble, turn and cook until browned evenly. For Waffles: Spray waffle iron with non-stick cooking spray & preheat on high heat. When ready, pour batter according to your waffle iron directions. (I use a Belgian waffle iron, & use 1 cup of batter.)
• Serve with butter & your favorite maple syrup! Keep pancakes/waffles warm until done cooking all batter and ready to serve. To freeze. Allow to cool completely on cooling rack, place in freezer friendly gallon or quart sized bags. If storing more than one in a bag, I place a sheet of parchment paper between waffles to make it easy to remove one or two at a time. I recently made a triple batch for my family to have a "go to" while I am recovering from surgery. They may not last that long, but at least I tried! haha Enjoy! Happy breakfast!

Steps:

• 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. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.

Steps:

• Sift flour, baking powder, and salt together into a medium bowl.
• Beat egg in a small bowl. Stir in milk and melted butter. Add wet ingredients to dry ingredients; blend briefly. Stir in sourdough starter. Allow to rest while griddle preheats, about 10 minutes.
• Preheat a griddle to 375 degrees F (190 degrees C).
• Drop pancake batter onto the hot griddle. Cook until pancakes rise and look a bit dry on top, 2 to 3 minutes. Flip and cook until the other side is golden brown, about 2 minutes.