You may also like
Categories:
flour whole wheat flour toasted wheat germ brown sugar baking soda brown sugar cinnamon ground ground allspice generous egg melted unsalted butter vanilla
Viewed: 30 - Published at: 9 years agoIngredients
- 300 grams (1 1/4 cups) unfed or "discarded" sourdough starter
- 1 1/4 cups cups / 290 grams buttermilk
- 90 grams / 3/4 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
- A good pinch (1/4 teaspoon) ground allspice
- A generous pinch of kosher salt
- 1 large egg
- 1/3 cup melted unsalted butter or neutral oil
- 1 teaspoon vanilla extract
Method
- 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)
