Sourdough Pancakes and Waffles - 2 Versions

We always have sourdough starter (masa madre) on hand because we bake bread frequently. I have two versions of Sourdough Pancakes. One produces a thin crepe like pancake, and the other produces a thicker fluffy pancake. Both have wonderful flavor, so it really is a matter of choice and how much prep time you want to invest.

Version 1 - Sourdough Pancakes - Overnight Method for Crepe "like" Pancakes.

This is a simple batter you can make up the night before, and it will be almost ready for your pancake, or waffles breakfast in the morning. When used for pancakes, this recipe give you some of the lightest crepe like pancakes you will ever taste. This batter recipe will yield about 20 to 22 pancakes, so you can easily cut the recipe in half when needed.

Ingredients: 

• ½ cup (1 stick) of butter
• 1 cup of milk
• 1¼ cup of recently fed sourdough starter (masa madre) 
• 1 teaspoon of salt
• 1 tablespoon of brown sugar packed
• 1½ cups of all purpose flour

Directions:

• The first step is to prepare the batter for fermenting
• Warm butter and milk together in a sauce pan until the butter is melted, or use the microwave on high for about 30 seconds. 
• Pour the mixture into a medium mixing bowl and let the mixture cool to room temperature.
• Stir the sourdough starter down to release the built up gases before measuring.
• When the milk and butter are cool, add the remaining ingredients and mix well.
• Cover mixing bowl tightly with plastic wrap and let the batter sit at room temperature overnight (8 to 14 hours).
• The next morning, preheat your griddle/skillet, or waffle iron. I usually put a teaspoon of coconut oil on my griddle to prevent the pancakes from sticking. When using a waffle iron, I use a non-stick spray, like baker's secret, or PAM.
• Remove the plastic wrap from the batter bowl, whisk in 2 large eggs and ¼ teaspoon of baking soda.
• Use the batter to make pancakes, whatever size you like, or pour ½ cup + of batter onto a hot waffle iron to bake for 3 to 5 minutes until golden and crisp.

Version 2 - Sourdough Pancakes - Quick Method for Fluffy Pancakes/Waffles.

If you have enough recently fed starter (masa madre), this is a batter you can mix up quickly in the morning for some thick and fluffy pancakes. This batter recipe will yield about 10 to 12 pancakes. They freeze well, so if you have leftovers, you can pop them in your toaster to re-heat. 

Ingredients:

• 2 cups flour
• 1 tablespoon of baking powder, plus 1 teaspoon more
• 1 teaspoon baking soda
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup  of recently fed sourdough starter
• 1½ cups milk
• 1 large egg beaten
• 1 teaspoon of vanilla, or other flavoring
• 2 tablespoons vegetable, or coconut oil

Directions:

• Whisk the dry ingredients in a large bowl (flour, baking powder, baking soda, sugar and salt).
• Mix the wet ingredients in a medium bowl (sourdough starter, milk, egg, flavoring and oil) until well combined.
• Add the wet ingredients to the dry ingredients and mix just until the batter is combined. 
• Spray a pancake griddle/waffle iron with cooking spray or grease well with butter. Heat the griddle to medium high, about 300-350 degrees.
• Pour 1/4 cup pancake batter on the hot griddle/waffle iron. 
• If making pancakes, cook until the pancake starts bubbling on top, then flip the pancake.
• Cook for an additional 1-2 minutes or until the pancake is cooked through.
• If making waffles, follow the baking instructions provided with your waffle iron.
• Serve warm with butter and syrup.