In Carina’s Kitchen: Sourdough Pancakes OR Waffles (What to do with leftover sourdough) Is it the weekend yet? Promise me you’ll make these if you have any sourdough starter lying around! First, we need to make the overnight sponge. Start with 2 cups of buttermilk. No buttermilk? That’s no problem! You can easily make a buttermilk substitute using normal milk and apple cider vinegar. For an easy buttermilk substitute, use 2 cups of normal milk and add 2 tbsp apple cider vinegar. (As far as I’m aware, this will only work with cow’s milk) Give it a stir and then let stand for 5 minutes. After 5 minutes, you’re ready to add the rest of the sponge ingredients. Add 2 cups of plain flour 2 tbsp sugar 1 cup of discarded or leftover sourdough starter. This means unfed sourdough. Mix well, but don’t worry too much about little lumps. Cover, then set aside overnight, for at about 12 hours at room temperature. Next morning bright and early…. Start by cracking 2 eggs into a separate bowl and melting 1/4 cup of butter Grab your overnight sponge and ready the rest of your ingredients. The sponge should be bubbly. Give it a little stir and you’re ready to add the final ingredients. To your overnight sponge, add 2 large eggs (you can stir these before adding to break them up a little). Add 1/4 cup melted butter (let this cool for a few minutes before adding it straight from the stovetop or microwave) Add 3/4 tsp salt And finally 1 tsp baking soda When you start mixing that baking soda in, watch what happens! It’s pretty fascinating. Fast forward shot, your batter will start puffing up to around double the size. It will become puffy and light and almost the texture of whipped cream. Your waffle iron or skillet should be preheated. Now’s the hard choice, pancakes or waffles?! If you’re using a waffle iron, bake to the instruction manual’s specifications. If using a pancake pan or skillet, heat on medium. Coat your waffle iron or pan with a bit of butter Drop rounds of batter on your waffle iron or pan This shot is fast forwarded, but your sourdough pancakes will be ready to flip once they’re bubbly on the top, and the sides are looking dry. Continue to make all your waffles/pancakes with the rest of the batter Stack them high! You can also freeze some of them, as this makes a massive portion. The waffles freeze well and you can reheat them in the oven or possibly a toaster. Use the your favorite topping. I prefer my sourdough pancakes with berries and of course maple syrup! Happy cooking YouTubers! Enjoy these sourdough pancakes/waffles and thank you for watching In Carina’s Kitchen! Don’t forget to subscribe, like and comment on this video! Show some love!