Classic Sourdough Pancakes (or Waffles)

Wake up, you sleepy head, haul your heinie out of bed.  Wakey, wakey...eggs and bakey.  Rise and shine.  Time to greet the day!  If you don't hurry up, all the pancakes will be gone.  

You have to find the one that works for you.

Classic Sourdough Pancakes (or Waffles)

ever-so-slightly adapted from King Arthur Flour

yield: ~16-20 pancakes or waffles

Overnight sponge:

    2 c. (8½ oz.) Unbleached All-Purpose Flour

    2 Tbs. (1 oz.) sugar

    2 c. (16 oz)  buttermilk

    1 c. (8½ oz.) sourdough starter, straight from the refrigerator (not fed) --->Sally was already on the counter, so I used mine at room temp.

In a large mixing bowl, stir together starter, flour, sugar, and buttermilk.  Cover and let rest at room temperature overnight.  This is how it looked in the morning. Wowza!  So active.

Pancake (or Waffle) batter:

    all of the overnight sponge

    2 large eggs

    ¼ c. (1¾ oz.) vegetable oil or melted butter

    ¾ tsp. salt

    1 tsp. baking soda

In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.  Add the salt and baking soda, stirring to combine. The batter will bubble.

Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.  Or for pancakes, ladle onto a hot skillet and flip when bubbles begin to pop and edges look dry.  I used ¼ cup scoops for both pancakes and waffles.

Enjoy!  Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

How do you rouse your loved ones from their slumber?