The simplest recipe for consuming sourdough discard is making waffles or pancakes. This recipe can make 12 waffles or 4 waffles + 7 pancakes. It’s easy, crispy and fluffy waffles with a touch of unique flavor from the added sourdough starter. For this recipe you can make a simple morning-of approach with less fermentation or a longer overnight-fermented batter that brings even more tanginess.
Waffles and pancakes are fun because you can be very creative to change the size or texture. For example you can make mini pancakes with piping bag. Or you can get more chewable waffle by adjusting the thickness of the batter. This is my favorite sourdough discard recipe. Hope you enjoy it and give it a try:)
Ingredients
Dry Ingredients
- 1cups (120 g) flour
- 1tbsp (14 g) sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
Wet Ingredients
- 1 cup (240 g) milk, plus more as needed
- 1 cup (240 g) discard sourdough starter (100% hydration)
- 2 eggs
- 3 tbsp (42 g) melted unsalted butter
- Maple syrup, for serving
- Fresh strawberries and blueberries for serving
Instructions
- Whisk the dry ingredients together.
- Add the wet ingredients.
- Whisk gently until a smooth batter forms.
- Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.
- To make overnight sponge, stir together the flour, starter, milk and sugar. Whisk well, cover and chill overnight. The next day, add egg, salt, baking soda and melted butter. Add extra milk or water to thin out the texture if needed.
- Serve hot with maple syrup and fresh strawberries or or any berries you like.
