Healthy Sourdough Whole Grain Waffles And Pancakes Recipes

HEALTHY SOURDOUGH WHOLE GRAIN WAFFLES AND PANCAKES

Steps:

• In a large bowl, stir together the starter, flours and water (or milk).
• Cover bowl with plastic wrap and let it rest one to twelve hours. I usually mix it the night before.
• In the morning while you're waiting for the waffle iron or pancake pan to heat up, mix the egg, oil, and salt into the flour mixture. Just before cooking, stir in the baking soda.
• Using a quarter or half cup measuring cup ladle the batter onto the hot pan. For waffles cook according to the waffle iron directions, usually around 5 minutes, for pancakes flip when the edges start to bubble and the surface loses it's gloss.
• Notes- You can use your choice of whole grains. I like rice flour, available at Whole Foods or health food stores. It adds a light crunchy texture to waffles. I've also used quinoa, barley, spelt, and coconut flours with great success. (If you use half cornmeal it makes a most excellent supper when topped with chili or beans n cheese!).
• This recipe doubles or triples beautifully if you're feeding a crowd.
• This recipe doesn't call for sugar, as I've found that using sugar in waffles makes them stick to the waffle iron. Without sugar they never stick (no need to grease the iron) and with the sweet flavor of whole grains you truly won't miss it. For pancakes you can add a tablespoon or two of sugar if you must.
• A teaspoon of vanilla in the batter makes them smell terrific as they bake but we don't notice much difference in the taste, so I save that for company :).
• I love my Hamilton Beach Flip 'n Fluff ($19 on amazon) and it makes 9 4" waffles with this recipe.

BLUEBERRY HEAVEN WHEAT PANCAKES/WAFFLES

Steps:

• Pour milk into small saucepan and warm slightly.
• Combine the milk, flour, sugar, salt and baking soda.
• Slightly beat the eggs and add to flour mixture.
• Mix until thoroughly blended then stir in melted butter.
• Add the Sourdough starter and blueberries.
• Stir until combined.
• Allow dough to rest about 10 minutes.
• Allowing a well rounded 1/4 cup of batter for each pancake, cook over medium heat on a preheated griddle until bubbles appear.
• Turn and continue continuing until cooked through and browned on both sides.
• Serve while warm with pure Maple syrup.
• If using batter for waffles the yield will be different and manufacturers cooking recommendations should be followed.
• I used a Belgian waffle maker which produces a 5x5 inch waffle.
• Each waffle required a scant 1/2 cup of batter.
• The cooking time is an estimate per pancake.