Favoirte Sourdough Waffles or Panckes

 

Favorite Sourdough Waffles or Pancakes

2 cups Einkorn flour
¾ cup Einkorn Sourdough Starter (Be sure to then feed your starter)
1 ½ T. honey or other sweetener
2 1/4 C. buttermilk

Instructions

Stir together the above ingredients to make an einkorn wheat overnight sponge.   Cover with a cloth towel and let rise on the counter overnight.

In the morning add to the overnight sponge:

2 eggs
¼ C. olive oil
¾ t. salt
1 t. baking soda.  Stir thoroughly all ingredients.  It may bubble up or expand a bit as you stir. 

Pancakes--To make pancakes pour about ¼ cup batter onto preheated griddle.  Cook in typical fashion and flip when the first side is done.   

Waffles—Pour appropriate amount of batter into a preheated waffle iron.  Cook recommended time and ENJOY!

For leftovers—The pancakes and waffles freeze very well as does the batter.  If you put the batter in the refrigerator for a day or so it will turn dark on the top.  When I make a large batch I prefer to freeze the batter, thaw overnight, stir well, and make waffles or pancakes in the morning.

 

 

Traditional Betty Crocker Waffles

Betty Crocker 1973 Enriched Waffle Recipe: 

1 1/4 cups flour
 2 tsp baking powder
 1 tsp baking soda
 1/2 tsp salt
 3 eggs (or 6T dried eggs + 6 T water)
1 1/2 cups buttermilk (6 T buttermilk powder + 1 1/4 c. water)
1/2 cup fat (melted butter, ghee, shortening, or vegetable oil)

 Whisk dry ingredients together in a medium bowl. Add wet ingredients and stir until combined. Cook according to instructions on your waffle iron.

Pumpkin Pancakes

Ingredients

• 2 cups of Classic Pancake mix
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 1/2 teaspoon of pumpkin spice seasoning
• 6 tablespoons of brown sugar, packed
• 1 teaspoon of vanilla
• 2 eggs
• 2/3 cup of pumpkin puree
• 1 1/2 cups of buttermilk
• 3 tablespoons of oil

Directions

1. Preheat your griddle. 
2. In a medium-sized bowl, combine the pancake mix, baking powder, baking soda, salt, pumpkin spice seasoning, and brown sugar. 
3. Stir until well incorporated. 
4. In a separate bowl, combine the vanilla, eggs, pumpkin puree, buttermilk, and oil and whisk until well combined. 
5. Stir together the wet and dry ingredients until slightly lumpy. 
6. Pour pancake batter (about ¼ cup of batter for each pancake) onto the pan.
7. Cook pancake for 10 minutes at 350 degrees on a griddle (medium-high heat on the stovetop) or until the bottom is browned, then flip and cook for another 5 minutes
8. Serve warm, topped with the syrup of your choice, and enjoy!

 

Apple Cider Sauce (for pancakes)

1 c. sugar
3 T. Bisquick
1/4 t. cinnamon
1/2 t. nutmeg

Mix together in heavy saucepan.  Stir in 2 cups of apple cider and 2 T. lemon juice

Cook over medium-high heat.  Stir constantly until it boils.  Continue stirring and let the mixture boil 1 minute.  Remove from heat.  Stir in 1/4 c. butter.  Serve

Banana Bread Pancakes

2 c whole wheat flour
2 t. baking powder
1/4 t. salt
1/4 c. brown sugar
1 t. cinnamon
1/4 t. nutmeg
2/3 c. milk
1 T. vanilla extract
3 large ripe bananas, mashed
2 T. butter, melted

For the Vanilla Maple Glaze:
1/2 c. maple syrup
3/4 c. powdered sugar
1 t. vanilla extract

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl and whisk.  Slowly add the ilk, vanilla, and butter stirring to combine making sure to scrape down sides if needed.  Fold in the mashed bananas.

Heat a skillet or grill to medium heat.  Pour the batter onto the skillet using 13 c. measuring cup and cook until bubbles form on top.  2-3 minutes.  Flip and cook 1-2 min more, until deep golden brown.  Repeat with remaining batter.

For the glaze  Whisk together mape syrup, powdered sugar and 1 t vanilla extract in a bowl and stir until sooth.  You can add ore syrup or sugar to taste.  Pour over pancakes.

Whole Wheat Yeast Waffles (overight)

1-1/4 cup (313ml) milk
1 cup (250ml) water
3 T. butter or 3 T. olive oil
2-3 T. honey
2 2/3 c. (650ml) whole wheat flour
3 eggs
2 t. active dry yeast
1/2 t. (2ml) salt

Heat milk, water, butter ad honey at 120 degree   I large mixing bowl, combine flour, eggs, yeast, salt ad warmed milk mixture.  Mix at low to moisten, then medium high for 1 minute.  Cover and refrigerate several hours or overnight, stirring occasionally.

Preheat Waffle Maker.  Pour 3/4 c. over grids.  Close waffle maker, bake until steam no longer escapes, about 3-5 minutes.  Repeat.  Serve while hot with toppings.  Yield 7 waffles

Finnish Pancakes -- Birch Leaf Bed and Breakfast in Halfway, Oregon

1/2 stick butter
1 c. flour
1/2 c. sugar
1 c. milk
Dash of salt
1/4 c. orange juice
5 large eggs

Powdered sugar
Fresh strawberries, raspberries, blueberries

Preheat oven to 425 degrees.  Melt butter and pour into 9 x 13" pan.  Distribute across bottom of pan.  Blend rest of ingredients and pour into buttered pan.  Bake in center of oven for 18-20 minutes--until big and puffy and edges are golden.  Remove from oven and use a paper towel to absorb any butter from top.

Serve warm.  Sprinkle with powdered sugar and fresh berries to serve.

Mini Puff Pancakes from Our Best Bites

Ingredients
3/4 cup flour
3/4 cup milk
2 eggs
1/8 teaspoon salt
2-3 tablespoons butter, melted
powdered sugar
Berry Sauce
6 large frozen or fresh strawberries
3 tablespoons berry jam
optional: sugar if needed, to taste

Instructions
Place mini muffin pan (or cast iron skillet) in oven and heat to 400 degrees. While oven is heating, place flour, milk, eggs, and salt in a blender and blend until smooth. Carefully remove the pan from the oven (don’t forget it’s hot!) and quickly spray the wells with non-stick spray, or brush with melted butter. But we’re going for quick and easy here so I just grab the spray. (If using cast iron pan, coat entire pan surface with butter). Fill muffin wells 3/4 full with batter. Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top. Remove puffs and place on plate or platter. Drizzle with melted butter and sprinkle with powdered sugar. Drizzle with berry sauce and top with cool whip or whipped cream, or serve with sauce and/or maple syrup for dipping.

Quick and Easy Berry Sauce
If using frozen berries, place berries and jam in a microwave-safe bowl and heat for about 1 minute. Use a fork to stir and mash everything together (cut strawberries if necessary), or place everything in a blender and pulse a few times until desired consistency is reached. Add sugar to taste for sweetness and a few teaspoons of water or juice only if needed for consistency.
Yields about 24 mini muffin pancake puffs

Peach Berry Compote

1 c. fresh or frozen peaches
1/2 c. orange juice
2 T. brown sugar
1/4 t. ground cinnamon
1 c. fresh or frozen blueberries
1/2 c. sliced fresh or frozen strawberries

In a small saucepan, combine the peaches, orange juice, brown sugar and cinnamon; bring to a boil over medium heat.  Add berries;  cook and stir for 8 to 10 minutes or until thickened. 

Four-Grain Waffles

A combination of 4 grains makes these waffles a winner at the Bob's Red Mill/Fred Meyer Baking Contest 1992.  Try them soon with your favorite toppings.  Recipe brought to you from the kitchen of D. Schnute, Longmire, WA

1/2 c. brown rice flour
1/4 c. whole wheat pastry flour
1/4 c. buckwheat flour
1/4 c. cornmeal, fine grind
1 1/2 T. baking powder
1 c. water
1 T.l honey
1 large egg, separated
1 T. vegetable oil

Combine flours and baking powder.  Separate egg and beat while until stiff. 
Combine honey and water, egg yolk and vegetable oil.  Combine liquid mixture and flours, mixing as little as possible.  Fold in egg white.  Mixture will be frothy and should be rather thick.
Bake on medium-hot waffle iron to a slight crispness.

Oil the waffle iron lightly with a mixture of 1 T. of Bob's Rd Mill lecithin to 1/2 c. vegetable oil.  This tends to stick, even to Teflon.

Serve with unsweetened applesauce of your favorite topping.

Cottage Cheese Pancakes with Raspberry Sauce -- Kristen

From The Inn at the Round Barn Farm at Waitsfield, VT

 

1 cup cottage chees

4 eggs

½ cup flour

6 T butter, melted and cooled

2 T lemon juice

A pinch of lemon zest

 

With a mixer, blend cottage cheese in large bowl. With mixer running, add eggs and flower, then slowly pour in the butter. Stir lemon juice and zest in by hand. Mixture should be thick.

 

Cook on hot greased griddle until golden, but be careful not to overcook. Pancakes should be moist and spring back to the touch. Serve with Raspberry Maple Syrup (and don’t skip the syrup – it makes it!)

 

Syrup –

 

1 cup maple syrup

2/3 cup raspberries (fresh or frozen)

2 T raspberry jam

 

Combine ingredients in saucepan and bring to boil, stirring constantly. Remove from heat and let sit for a few minutes until the mixture has thickened.

 

Four Grain Waffles

Four-Grain Waffles
1 1/2 cups buttermilk
2 large eggs
1/4 cup vegetable oil plus extra for greasing
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup oat flour
1/4 cup cornmeal
2 Tbs sugar [which I reduced to 1 Tbs, you can probably omit altogether]
1Tbs baking powder
Preheat a waffle iron to medium heat.
Combine the buttermilk, eggs and oil in a large bowl.
In a separate bowl, combine the flours, cornmeal, sugar and baking powder. Add the liquid ingredients to the dry ingredients and mix by hand with a wooden spoon just until the batter is evenly moistened.
Lightly brush the preheated waffle iron with vegetable oil. Ladle about 1/3 cup of batter (check the waffle iron manufacturer’s instructions, since sizes may vary) into the waffle iron and cook until the waffles are golden brown and the iron opens easily without tearing the waffles, about 3 minutes. If necessary, keep warm in a 200°F/ 90°C oven while you finish cooking the remaining batter.

Whole Wheat Waffles adapted from Alton Brown 2005 Good Eats

2 c. whole wheat flour (or white if you desire)
1/2 t. baking soda
1 t. baking powder
1 t. salt
3 t. sugar
3 whole eggs, beaten (or powdered eggs)
1/4 c. melted butter or olive oil
2 c. buttermilk (works well with powdered buttermilk reconstituted or 2 c. reconstituted powdered milk + 1 t. lemon juice)
Vegetable spray for waffle iron

In a medium bowl whisk together the flours, soda, baking powder, salt and sugar.  In another bowl beat together eggs and melted butter or oil, and then add the buttermilk.  Add the wet ingredients to the dry and stir until combined.  Allow to rest for 5 minutes.  Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations.  Close iron top and cook until he waffle is golden on both sides and is easily removed from iron.  Serve immediately or keep warm in a 200 degrees oven until ready to serve.

Whole Grain Waffles with Cheddar and Maple-Apple Sauce from Everyday with Rachel Ray

We made the whole wheat waffle recipe on this blog and added orange cheddar cheese.  Instead of a cinnamon stick we used a little ground cinnamon, no nutmeg, These were yummy--the cheese and apple combination was a delight. 
 
4 gala, honeycrisp or golden delicious apples
1 cup real maple syrup
1/4 cup apple cider or apple juice
1 cinnamon stick
2 cups whole grain pancake/waffle mix
2 eggs
2 tablespoons butter, melted, plus more for brushing, if needed
1 1/2 to 2 cups milk
Freshly grated nutmeg
1 1/2 cups shredded extra-sharp white cheddar cheese
Cooking Spray, if needed

Peel, quarter and core the apples, then cut them into chunks. In a large saucepan, combine them with the maple syrup, cider, and cinnamon stick and bring to a bubble. Lower the heat a bit and, stirring occasionally, let rapidly reduce into a thick topping while you make the waffles.

Meanwhile, heat a waffle iron to high. Combine the waffle mix with the eggs, melted butter, 1 1/2 cups milk and lots of freshly grated nutmeg (about 1/2 teaspoon). Stir in the cheese. If the mixture gets too thick, stir in a little more milk.

If the waffle iron is nonstick, fill it with the batter and cook until crisp. If it's not nonstick, spray with cooking spray or brush with more melted butter, then fill and cook the waffles. Top with the maple-apple sauce.

Yummy Apple Pancakes

1/4 c. butter (1/2 stick), divided
4 eggs
1/4 t. pure vanilla extract
3/4 c. all-purpose flour
1/4 c. milk
1/2 t. salt
2 medium baking apples, peeled and thinly sliced
3 T cinnamon sugar, divided *

Preheat oven to 400 degrees F.  Divide butter evenly between two 9 inch pie plates and put them in the oven to melt the butter.  Rotate the pie plates until the butter coats the bottom and sides.   Beat eggs, vanilla, flour, milk and salt on medium speed for 1 minute.  Toss the sliced apples with 2 T of the cinnamon sugar.  Arrange 1/2 of the apple slices in each pan so they cover the bottom in pretty much a single layer.  Pour 1/2 the egg mixture over the apple slices in each pan.  Sprinkle the remaining cinnamon sugar over the batter in each pan.  Bake until puffed and golden brown, 20-25 minutes.  Serve right away, while still puffy, with warm syrup.

*Cinnamon-Sugar Blend (good ratio to make cinnamon-sugar)
1/4 cup granulated white sugar
1 tablespoon cinnamon
Combine the sugar and cinnamon in a small bowl, using a fork or small whisk to thoroughly blend the two together. Store in an air-tight container or old spice jar.

Light-as-a-Feather Whole Wheat Pancakes

1 1/3 cups whole wheat flour                          ¼ t. salt

1 large egg or powdered eggs                        1 T. brown sugar

1 1/2 teaspoons baking powder                      ¼ t. baking soda

1 1/3 cups buttermilk                                      1 T. oil

      

Directions: Preheat griddle.  In medium bowl, stir or sift dry ingredients together; beat egg, buttermilk, brown sugar and oil together. Stir into dry ingredients just until moistened; batter should be slightly lumpy.  Pour ¼ cup batter for each pancake onto a well-seasoned hot griddle. Flip the pancake when bubbles appear on surface; turn only once. Alternatives:  Omit soda, use 2 t. baking powder and 1 1/3 c. milk.  Add ½ c. fresh or frozen blueberries for variety. 

Oatmeal Pancakes

2 cups oatmeal                                               1 t. salt

2 cups milk                                                      2 eggs

1 cup flour                                                       ¼ c. oil

2 ½ tsp baking powder                                   2 T. sugar

Mix all and pour onto hot, greased griddle.  They freeze well, if you can’t eat them all.

Cottage Cheese Pancakes

1 c. cottage cheese                                        3 T. melted butter or olive oil
4 eggs                                                             pinch of salt
1 c. flour (whole wheat or white)                     1 t. sugar

Blend cottage cheese and eggs in the blender and blend on low speed until smooth.  Then add flour, butter, salt and sugar. 

Chocolate Waffles -- Alton Brown 2005 GoodEats "The Waffle Truth"

1 ½ c. flour                                                      3 whole eggs, beaten

3 T. sugar                                                        3 to 4 T. melted butter or oil

½  c. cocoa powder                                        1 t. pure vanilla extract

1 t. baking powder                                           2 c. buttermilk, room temperature

1 t. salt                                                                        ¾ c. chocolate chips

½ t. baking soda                                             vegetable spray for waffle iron

Preheat waffle iron according to manufacturer’s directions.  In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt and baking soda.  In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk.  Add the wet ingredients to the dry and stir in the chocolate chips just until combined.  Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the center of the iron.  Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron.  Serve immediately or keep warm in a 200 degrees oven until ready to serve.

Strawberries 'N Cream Pancakes

2 eggs 1 c. white flour
2 c. buttermilk
2 t. baking powder
1 t. soda
1 T. sugar
1 c. whole wheat flour
1 t. salt

¼ c. olive oil or butter
1 c. sliced, fresh strawberries or frozen strawberries that have been thawed and drained

Beat eggs until fluffy. Add buttermilk and 1 t. soda. Sift together dry ingredients. Add gradually to egg mixture, beating well after each addition. Stir in oil or butter and berries gently. Bake on lightly greased griddle. Serve with strawberry sauce and sour cream sauce or with maple syrup and butter.

Strawberry Sauce – Heat strawberry Simply Fruit or All Fruit that you can purchase from the grocery store in the jelly/jam section. Or, if you use frozen strawberries in your pancakes, drain the syrup from the berries and boil it for five minutes with ½ c. of sugar and ¼ c. of water. (This tastes great with frozen strawberry jam from your freezer)

Sour Cream Sauce Mix 1 c. of sour cream with ¾ c. of sugar and ½ t. vanilla.