If you cannot find buttermilk with total fat on the market, you’re better off using the milk with a mixture of sour cream (see the amounts below). Put your sourdough waste in a bowl in the fridge and add it until you’ve enough to make the recipe. The sourdough leftovers can be kept for up to five days before use. It is also possible to make pancakes using this batter below for specifics.
Ingredients
- 1 1/2 cups (about 6 3/8 oz.) all-purpose flour
- 1 cup whole buttermilk (or 3/4 cup whole milk plus 1/4 cup sour cream)
- 1/2 cup (4 oz.) starter from sourdough. Discard
- 14 cups (1/2 stick) unflavored melting butter as well as softened butter to serve
- Two large eggs, beaten
- Two tablespoons granulated sugar
- 1 1/2 teaspoon kosher salt
- Cooking spray
- 1/2 teaspoon baking soda
- Pure maple syrup for serving
Directions
- Mix the flour with buttermilk starter for sourdough, scraps of sourdough starter egg, melted butter, sugar, salt, and flour in a large bowl until well mixed. Refrigerate for a minimum of 8 hours or as long as 18 hours.
- If you’re the batter is ready to cook, heat the oven to 200 degrees F. Take the batter from the refrigerator and allow it to stand at room temperature for about 15 minutes. In the meantime, heat your Belgian (or regular) waffle maker. Lightly grease it with cooking spray. Mix baking soda into the batter.
- Pour 1/3 cup batter per waffle into the Belgian or regular-sized waffle maker. Cook according to the manufacturer’s directions until the waffles are crisp and golden brown, about three to five minutes. Set them on a baking sheet and then keep warm in a 200°F oven for about 30 minutes. Repeat with the remaining batter.
Note
Make pancakes using this batter: Heat a nonstick electric grill to 350 degrees F or an enormous nonstick skillet at medium-low. Then, lightly coat by spraying cooking oil. Pour approximately three tablespoons batter for each pancake onto a hot nonstick skillet or griddle. Cook until the tops are covered with bubbles and the sides appear solid, about 2 to 3 minutes. Cook the other side until it is set and cooked to perfection, between 2 and 3 minutes. Set on a baking sheet and warm in an oven at 200 degrees F for 30 to 60 minutes. Cleanse the skillet or griddle and repeat with the remaining batter. Make pancakes according to the recipe above.
