BUCKWHEAT SOURDOUGH PANCAKES AND WAFFLES
A tasty and nutritious pancake and waffle recipe using discarded Buckwheat Sourdough starter. (gluten-free, grain-free)
Provided by Chelsea
Number Of Ingredients 8
Steps:
- In a large bowl, combine the dry ingredients (flour, baking powder, and salt.)
- In a medium-sized bowl, add the egg yolks and whisk.
- Next, add the starter and mix until well-combined.
- Finally, add the milk and stir.
- Next, the wet ingredients to the dry ingredient and then let the mixture rest for about 10 minutes.
- While the mixture is resting, melt butter over low heat.
- In a small bowl, beat the egg whites with a pinch of salt until soft peaks form.
- After the rest period, add the butter to the batter and mix.
- Finally, fold in the egg whites.
- Cook pancakes on a hot griddle or in a hot pan, or use your waffle iron for waffles following the manufacturer's instructions.
SOURDOUGH BUCKWHEAT WAFFLES
These waffles are really flavorful and hearty. Freeze well,too.I prefer light buckwheat flour for this recipe (I purchase it locally but it comes from the Bouchard Family Farm)but you use regular buckwheat flour if you wish.
Provided by Aroostook
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix wet ingredients.
- Add sifted dry ingredients and mix well Cook according to your waffle makers instructions Do not overfill the waffle iron.
- Be sure to cook until all the steam escapes from the waffles before peeking.
- Serve with honey or maple syrup.
Nutrition Facts : Calories 260.9, Fat 4.6, SaturatedFat 0.7, Sodium 96.7, Carbohydrate 49.6, Fiber 3.9, Sugar 5.2, Protein 7
SOURDOUGH WAFFLES
This recipe requires your sourdough starter to be fed on a 12-hour schedule. If you usually refresh every 24 hours, simply begin feeding your starter every 12 hours two days in advance. Once you reach the fourth feeding, you can start making waffles from your discard. Similarly, if you typically keep your starter in the fridge, bring it to room temperature and feed every 12 hours for 3 days before waffling up.
Provided by Alton Brown
Categories main-dish
Time 9h
Yield 4 Belgian waffles
Number Of Ingredients 13
Steps:
- Combine the starter, milk and flour in a medium bowl and cover with plastic wrap. Rest for 8 hours at room temperature, until the batter is light, full of bubbles, and roughly doubled in size. (If you'd like to make these for breakfast, you can refrigerate the batter overnight after this 8-hour rest.)
- Stir the egg yolk, butter, sugar and salt into the starter mixture until just combined and set aside.
- Beat the egg white and cream of tartar with a hand mixer on high until stiff peaks form, about 1 to 2 minutes, then fold the egg white into the batter using as few folds as possible to keep it from deflating (see Cook's Note). Rest the batter at room temperature for 20 minutes.
- Heat a Belgian waffle iron on medium heat. When hot, lightly coat both plates with nonstick spray. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations and cook until crisp and golden brown. Serve immediately or cool on a rack and wrap in plastic wrap followed by foil and freeze for up to 3 months.
- To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note).
- For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.
- Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work. The waffles are to be made with the discarded percentage of starter.
SOURDOUGH BUCKWHEAT WAFFLES
Sourdough buckwheat waffles
Provided by myloveofbaking
Categories sourdough
Yield 10 waffles
Number Of Ingredients 9
Steps:
- Make the starter several hours before ( I used a 100% hydrated starter)
- To make the batter, mix everything except butter(oil) and buckwheat flakes in a large glass/ plastic bowl (use a non reactive container)
- Mix thoroughly to create a smooth thick mixture and let this sit covered, for about an hour. If it's cold, make it an hour and a half
- Then place the container in the fridge and let it slowly ferment overnight
- Next day, bring the batter out and let thaw for an hour
- Melt the butter and add it to the batter along with buckwheat flakes (oats) and gently fold to incorporate. Do not mix vigorously as it might knock out too much air
- Let this sit for another hour minimum. It is okay to let this sit for 2-3 hours until you are ready to make the waffles
- Preheat the waffle iron and make the waffles according to the instructions
- Cook the waffles until golden brown and interior sounds hollow when tapped
- Let rest on a wire rack. Do not stack them
- Serve warm with your favorite topping
SOURDOUGH BUCKWHEAT PANCAKES
Buckwheat pancakes are the best! I love them with a fresh blueberry syrup and loads of sweet cream butter!
Provided by Carina
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. Stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger. Mix until just combined. Adjust consistency with more flour or some water, depending upon how thick your starter is. The batter should be pourable, but not runny.
- Heat a griddle to 400 degrees F (200 degrees C). Lightly grease griddle and ladle 1/4 to 1/3 cup of batter onto hot greased griddle. Cook for about 3 to 4 minutes or until top is full of bubbles. Use a spatula to turnover and cook other side for and additional 2 minutes or so. Serve hot!
Nutrition Facts : Calories 456.7 calories, Carbohydrate 76.8 g, Cholesterol 93.7 mg, Fat 7.9 g, Fiber 9.1 g, Protein 18.1 g, SaturatedFat 1.4 g, Sodium 802.9 mg, Sugar 13.4 g
SAM'S SOURDOUGH WAFFLES
A crispy outside with thick softness within - my family won't stop enjoying them every week! The fact that this recipe is simple to remember and asks for minimal amounts of perishables makes it great for camp-outs or fund-raising breakfasts. This recipe is from a friend who used it to make fantastic pancakes: Thanks Mr. Hannula!
Provided by Sam Nemati
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 4h18m
Yield 15
Number Of Ingredients 9
Steps:
- Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
- Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
- Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
- Preheat a waffle iron according to manufacturer's instructions.
- Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 19.1 g, Cholesterol 24.9 mg, Fat 8.2 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 408.2 mg, Sugar 2.1 g
SOURDOUGH WAFFLES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 12
Number Of Ingredients 13
Steps:
- In a medium bowl, combine flour, sugar, and 1 1/2 cups warm water. Whisk until well combined and no lumps remain. Add more water if necessary to achieve the proper consistency. Add sourdough starter, and whisk to combine. Cover batter with plastic wrap, and let sit at room temperature (place it in the sink in case the batter bubbles over), for at least 12 hours.
- Heat a nonstick waffle iron. Remove 1/2 cup batter, and add to remaining sourdough starter to keep the starter alive.
- Add cornmeal and salt to batter, and whisk to combine. Whisk in oil and egg yolks. Combine baking soda with 1 tablespoon water, and stir into batter. In a separate bowl, whisk egg whites to stiff glossy peaks, then fold into batter.
- Spray the waffle iron with cooking spray. Spoon in batter to fill but not overflow iron. Close lid; bake until no steam emerges from waffle iron, 3 to 5 minutes. Quickly flip the waffle back and forth between hands to cool it and to ensure an even crispness on both sides. Repeat with remaining batter. Place the waffles on serving plates. Serve with desired toppings.
SOURDOUGH WAFFLES
This recipe is posted as a compliment to Recipe #160205; offering another use for the Basic Batter (sponge) used in both. Recipe comes from the Goldrush Sourdough Comapny.
Provided by Galley Wench
Categories Breakfast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Night Before:.
- Combine all the Basic Batter ingredients (starter, flour, sugar and water in a large glass or plastic container -- be sure the container is large enough that batter does not overflow as it produces caron dioxide and expands.
- Allow to sit at room temperature, loosely covered for 6 to 12 hours. (Note: If not using the basic batter right away after proofing, or have some left over, store in a glass or plastic container, cover tightly and refrigerate.).
- Next Morning --
- Beat egg whites until form stiff peaks.
- In medium bowl, beat egg yolks, milk and butter.
- Stir in Basic Batter.(Store the balance in the refrigerator for future use. See Recipe #160205 for uses of the left over batter).
- In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together;
- Stir into the egg yolk mixture.
- Allow mixture to rest for 10 minutes.
- Gently fold in egg whites.
- Ladle batter on to preheated waffle iron.
- Follow manufactures instructions.
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