Rich Sourdough Pancakes & Waffles

Rich Sourdough Pancakes and Waffles from La Brea Bakery

3 large eggs
1 cup milk
2 cups Sourdough Starter
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1/4 cup granulated sugar
1/4 cup butter melted
Beat eggs in a medium bowl. Add milk and sourdough starter.
Sift together flour, baking soda, baking powder, salt, and sugar;
add to the egg mixture, mixing well. Stir in melted butter.
Lightly grease a hot griddle. Drop the batter by 1/4 cup onto
the griddle and cook until light brown, turning once.
Makes 6 servings.

These are the best pancakes! The extras freeze very well and taste delicious heated in the toaster.

I’ve been using this recipe for almost 30 yrs.

2 (or more) cups of starter
1 Tbs. sugar
1 egg
1/2 tsp salt.
2 Tbs. veg. oil

mix well, set aside.

From this batter, spoon out what you need for the waffle into a mixing bowl.

In a shot glass, mix 1/8 – 1/4 teaspoon baking soda and a small amount of water, stir to dissolve the soda. Then gently fold this into the mix. It will start to become light and airy. Pour onto waffle iron (or griddle for pancakes). These will be very light.

Repeat the shot glass/soda mix for each waffle.

The soda controls the lightness. If very sour, use a tad more soda. If you use too much soda the waffles will taste somewhat bitter.

It’s great with pure maple syrup.