I’m honestly not a huge bread person, but I bake a loaf of whole wheat sourdough for my husband most weeks, and I inevitably end up with extra starter from my sourdough feedings. I think pancakes are the traditional use, and they are indeed great! I tend to make waffles or crepes in bulk batches to freeze. Great for those mornings when my husband is in a rush and needs his hearty morning fix.
Sometimes we go crazy and dab them with kimchi or crème fraîche or homemade maple rye vinegar or all three for a feast of ferments!
I like to let my starter accumulate in the fridge for a while before making a big batch, but beware, this aging process makes for a seriously sour waffle. This recipe doubles beautifully and freezes like what Eggo dreams it could someday be. It’s suitable for savory or sweet toppings, too!
1 cup discard starter
1 cup flour of choice
1.5t baking powder
3/4t baking soda
2t ground cardamom (if fresh ground, use 1.5t)
1T sugar (optional)
1T vanilla extract
3/4c milk (1c if using whole grain flour)
1c kefir, crème fraîche or kefir sour cream (you can sub greek yogurt or sour cream)
3 tablespoons unsalted butter, melted
- Combine dry ingredients
- Combine wet ingredients in separate bowl
- Add dry ingredients to wet, being careful not to over mix
- Batter should be thick, but not dough-like. If it’s too thick, add a touch more milk.
- Waffle it, according to your waffle maker instructions!
If eating right away, top with delicious things. If freezing, let them cool, then separate waffles with wax or parchment paper and freeze in ziplocs. A quick trip to the toaster oven does these guys good!