There’s nothing like a pile of waffles early in the morning. And it’s even better when most of the work is done the night before.
This is a recipe that I usually teach in my Sourdough Baking Class – it is super easy and is also a great way to use up the unfed starter instead of discarding it.
Also – if you forget to make the overnight sponge the night before, don’t sweat it. I’ve done the overnight sponge a couple hours before finishing the batter and still had great waffles.
And while I’m technically one of those people who believe that pancakes and waffles deserve separate recipes, this recipe can bridge that gap in a pinch. You know… for those mornings when you want waffles but the kids are screaming for pancakes.
- Overnight Sponge:
- 2 cups white whole wheat flour (freshly ground, if you have it)
- 2 T sugar
- 2 cups buttermile, whey, or sour milk
- 1 cup sourdough starter, unfed
- Waffle or pancake Batter
- all of the overnight sponge
- 2 large eggs
- ¼/ cup vegetable oil or melted butter
- ¾ t salt
- 1 t baking soda
- 1 t cinnamon
- Day 1 - combine all ingredients of overnight sponge (flour through sourdough starter) in a large bowl. Cover with plastic and let rest at room temperature (or 8-12 hours). Yes, the milk overnight will be fine.
- Day 2 - Combine the overnight sponge with remaining ingredients. Stir just until combined. Cook as pancakes on a hot griddle or use batter to make waffles in a hot waffle iron.