Sourdough, Part 2: Pancakes/Waffles!

Let’s review:  you have already stirred together 2 cups warm water, 2 cups flour, a package of active dry yeast, and let it sit in a warm place at least six hours, or overnight.  You now have a nice bubbly bowl of what we call “sponge”.

Now you have to make a decision – do you want to maintain a living “starter”, to use the next time you want to make pancakes or waffles (or bread, or rolls, we’ll get to those later)?  Or do you want to make a fresh sponge each time?  A living starter will develop a stronger, more “sour-y” taste over time, but you do have to remember to feed it or use it occasionally.  A fresh sponge each time is certainly easier, but will never develop a true sourdough taste.

If you do want a living starter, stir up your sponge a little bit, and then remove approximately 1/4 cup.  Store it in a small glass jar with a tight fitting lid, in the refrigerator.  The next time you make a sponge, you’ll use the starter instead of the packet of yeast.

Then, to the remaining sponge, add the following:


  • 1 tsp salt
  • 2 Tbsp sugar
  • 1 tsp baking soda
  • 2 eggs
  • 1/4 cup vegetable or canola oil
  • a tablespoon or two of flour, if you like a thicker batter


  • 1 egg
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 Tbsp sugar
  • 2 Tbsp vegetable or canola oil

Mix well, and cook as you would any pancake or waffle–till nicely browned on both sides and ready to drench in butter and syrup!  Makes 5 large (10″ square) waffles, number of pancakes depends on how big you make them, but essentially you can feed four people with one batch of batter.  Although I usually eat two full waffles, no problem.  😉


One thought on “Sourdough, Part 2: Pancakes/Waffles!

  1. Pingback: Sourdough, Part 1: Starter « Chocolate & Toast

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