SOURDOUGH WHOLE WHEAT BUTTERMILK PANCAKES/WAFFLES

Yield: about 6 pancakes using ½ cup batter each.

The night before (or between 8-12 hours,) combine:

1 cup whole wheat flour

1 Tbsp. sugar

Add and stir to combine:

1 cup buttermilk

½ cup prepared sourdough starter

Cover bowl with plastic wrap. Let sit out at room temperature

overnight (up to 12 hours.)

When ready to make pancakes/waffles, melt, then set aside

to cool but don't let it solidify:

2 Tbsp. butter

Whisk together then mix well into pancake batter:

3 Tbsp. Egg Beaters regular

2 Tbsp. Egg Beater whites

½ tsp. salt

½ tsp. baking soda

Stir in melted butter and mix well.

Use a measuring device to drop batter onto sprayed griddle

or skillet (I prefer ½ cup measuring cup.)

I find my waffle iron takes a little less per waffle.

Cook pancakes until bubbly and a little dry, then flip over

and finish cooking. 

For waffles, cook until crisp and easily removable from waffle iron.

Serve with your favorite topping.

I love a mixture of Splenda and cinnamon, or sugar free syrup,

over light spread of Land O’Lakes Light Butter with Canola Oil.