Sourdough Pancake or Waffle Batter by
1 cup/240 grams sourdough starter “unfed”
1 cup/224 grams buttermilk
1 cup/120 grams all-purpose flour
1 tablespoon/about 13 grams light brown sugar
FOR THE BATTER:
1 large egg
¼ cup melted unsalted butter or neutral oil
½ teaspoon vanilla extract
½ teaspoon/3 grams kosher salt
1 teaspoon/6 grams baking soda
/240 grams sourdough starter “unfed”
/224 grams buttermilk
/120 grams all-purpose flour
tablespoon/about 13 grams light brown sugar
teaspoon/6 grams baking soda
In medium bowl, combine flour, baking powder, sugar, and salt. Whisk until well combined.
In separate medium bowl, whisk eggs and milk until combined. Add sourdough starter and whisk until completely blended. Add flour mixture and butter and stir until combined. Depending on thickness of starter, you might need to adjust batter. It should be the consistency of pancake batter. Add flour or milk as needed to reach that consistency.
Cook in waffle iron according to manufacturer's directions.