Rating: 5 stars
155 Ratings
  • 5 star values: 143
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0

A crispy outside with thick softness within - my family won't stop enjoying them every week! The fact that this recipe is simple to remember and asks for minimal amounts of perishables makes it great for camp-outs or fund-raising breakfasts. This recipe is from a friend who used it to make fantastic pancakes: Thanks Mr. Hannula!

Recipe Summary

cook:
3 mins
additional:
4 hrs
total:
4 hrs 18 mins
prep:
15 mins
Servings:
15
Yield:
5 cups batter
Advertisement

Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.

    Advertisement
  • Stir oil, eggs, sugar, and salt into the batter; mix well to combine.

  • Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.

  • Preheat a waffle iron according to manufacturer's instructions.

  • Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.

Cook's Note:

You can also make pancakes with this batter. Cook on a griddle as you would any other pancake recipe.

Nutrition Facts

165 calories; protein 3.7g; carbohydrates 19.1g; fat 8.2g; cholesterol 24.9mg; sodium 408.2mg. Full Nutrition
Advertisement