I figured the first recipe should be one that I use almost weekly in my own kitchen. Pancakes and waffles have always been a favorite of mine. I remember on special occasions or a lucky random Saturday, my mom would make waffles in her heart shaped waffle maker that would light up red when it was done cooking and she would top it off with homemade buttermilk syrup. It was always such a treat and I treasured it so much.
It wasn't until I got into my sourdough era post-COVID apocalypse that I felt like finding a perfect sourdough pancake recipe that was easy enough to whip up even now with a toddler pulling on my shorts. Sourdough can be overwhelming and usually contains multiple steps so I try to simplify it to be feasible for real life humans like me. Unfortunately, I don't tend to have buttermilk on hand but I have found that milk works just as well. I have tried whole milk, 1% and 2% all with wonderful results. I noticed that these are fairly fluffy (my whole goal is a fluffy, yummy pancake) so if you prefer a thinner pancake, add more milk or buttermilk to get to your desired consistency. As far as the sweetener goes, I prefer to use syrup in my batter - the real stuff, not the "tastes like".
I was lucky enough to be gifted a Blackstone Griddle for Mother's Day this year so I used it to make this recipe this weekend - it was glorious and I'm never going back to my electric griddle (unless we move back to a place that gets snow, then I might start cooking inside again). I use a measuring cup to scoop my batter onto my cooking vessel of choice, but eventually I would love to have one of those fun batter squeezy bottles! I will update you guys if I find one that I can't live without.
List of Ingredients
sourdough discard
buttermilk
white sugar, honey or maple syrup
vanilla extract
unsalted butter
flour
eggs
baking soda
baking powder
salt
Step 1: measure and prep the batter
Place your kitchen scale on a flat surface and turn it on. Set your bowl on top and hit the "zero" button to bring the weight back down to zero. This will ensure you are accurately measuring the ingredients and not the bowl.
If you do not have a kitchen scale, I have included the cups and spoons measurements for each ingredient.
Add all of the ingredients into the bowl, hitting "zero" after each ingredient. Again, this ensure accurate measuring of each ingredient separetly and keeps you from having to do more math.
Using a whisk, mix well until smooth.
Step 2: rest the batter
Allow the batter to rest while you preheat your cooktop.
If you are using a gas griddle, set it to medium-low.
If you are using the stovetop, set to medium and place a wide shallow pan onto it.
If you are using an electric griddle or a waffle iron with settings, set to medium.
If using a waffle iron without settings, turn it on to preheat.
Step 3: cook the batter
Using cooking spray or butter, grease the cooktop. For pancakes, use a 1/4 or 1/2 cup measuring cup to measure each scoop of batter. For waffles, use a 1 cup measuring cup. Pour the scoops of batter onto the cooktop.
For the pancakes, you will know when they are ready to flip when bubbles form on top. Carefully flip using a spatula.
For the waffles, you will know they are done when the batter does not stick when the lid is gently lifted. This usually takes about 5-7 minutes.
Remove pancakes or waffles to a plate or wire rack to cool.
Step 4: serve
Serve these with a smear of peanut butter or butter and syrup of your choosing. I like to use my aunt's homemade "cowboy" syrup that will also be posted to this website.
Bear with me as I navigate how to make and edit appealing videos, take pretty pictures and try not to word vomit too much in these posts. Please give me a follow, leave a comment letting me know what you think and/or check out some of the other recipes posted.
I hope this Memorial Day weekend finds you all well and maybe even brings a new favorite breakfast to your table!
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