Overnight Sourdough Waffles/Pancakes

 Overnight Waffles/Pancakes

This is our current go to for our home made eggo's. 

Overnight sponge

2 cups flour (241g)

2 Tbsp sugar (28g)

2 cups buttermilk (454g)

1 cup sourdough starter unfed (227g)

Waffle/pancake batter

All of the overnight sponge

2 large eggs

1/4 cup veg oil or melted butter

3/4 tsp salt

1tsp baking soda

1-2 tsp vanilla

*Optional Mix ins

Method

To make the overnight sponge, stir down your refrigerated starter, and take out 1 cup (227g).

***This is a good opportunity to feed the remainder, if necessary.***

In a large mixing bowl, stir together the 1 cup (227g) unfed starter, flour, sugar, buttermilk, vanilla and desired optional mix-ins. 

Cover and let it rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.

In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.

Mix well and cook on waffle iron or as pancakes! 

Mix in ideas: any kind of nut, Cinnamon, pumpkin puree, apple shreds, , mashed banana, mini chocolate chips, any berry, sprinkles-