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.

SOURDOUGH STARTER

From CookingWithChefBryan.com (Bryan Woolley)  4-2020

Place in container and let sit about 1 hour:

2 cups non-chlorinated water

½ apple sliced

Place in large bowl:

2 cups whole wheat flour

Strain water to remove apple slices (you can eat them,) and add

water to the whole wheat flour.

Mix everything together and loosely cover with a clean kitchen

towel and set aside on countertop for 24 hours. 

Stir and let sit another 24 hours. You can tell it is working if

mixture starts to bubble and has a fermented aroma.

At this time, it can be used for pancakes or waffles, but is not

ready for bread yet. Refrigerate.

Wait about a week to use for bread for best results.

Whatever you take out for a recipe, replace equal parts.

For example, if you use one cup of starter, replace with

½ cup water and ½ cup flour. Stir to combine everything

together again. Leave out for another 24 hours and then

loosely cover in the refrigerator. Use as needed.

Start needs to be fed at least every 48 hours.

WHOLE WHEAT BUTTERMILK PANCAKES

These delicious whole wheat pancakes are also a healthy recipe.

1 Cup flour (1/2 cup batter per pancake) makes 4 pancakes .
Service size: 1 pancake, approximately 4" diameter.

INGREDIENTS	1	2	4
Whole Wheat Flour	1 cup	2 cups	4 cups
Splenda, Stevia, etc.	1 Tbsp	2 Tbsp	1/4 cup
Baking Powder	1 tsp	2 tsp	4 tsp
Baking Soda	1/4 tsp	1/2 tsp	1 tsp
Salt	1/4 tsp	1/2 tsp	1 tsp
Egg Beaters*	3 Tbsp.	1/4 cup + 2 Tbsp	3/4 cup
Buttermilk	1 cup	2 cups	4 cups
Cooking Oil	2 Tbsp	1/4 cup	1/2 cup

*For a lighter pancake, use 2 parts regular egg substitute and 1 part egg white substitute. 1. Combine flour, sugar, baking powder, baking soda and salt and mix well.

2. Make a well in the center of the flour mixture; set aside.

3. Combine egg beaters, buttermilk and oil.

4. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.) Add additional buttermilk or water to thin the batter, if necessary.

5. Pour batter, 1/2 cup for each pancake, onto medium high (350 F) lightly greased griddle. Cook until edges ares slightly dry; flip and finish cooking.

Freezes well - cool, place on tray without overlapping. Freeze, than transfer to freezer Ziploc bag to store.

CRISPY WHOLE WHEAT WAFFLES*

Combine:

         2 cups whole wheat flour

         1 Tbsp. sugar

         1 tsp. baking powder

         1/2 tsp. Baking soda

         1/8 tsp. Cinnamon

Beat to soft peaks:

         3 egg whites brought to room temperature

Combine and add to dry ingredients:

         2 1/2 cups buttermilk

         1 tsp. Vanilla

Fold beaten egg whites into above mixture.

Bake in waffle iron until brown.

*Fold means to gently stir – do not beat.

When making large quantities, place cooked waffles on a baking sheet and keep warm in oven set at about 190^o.

To freeze leftovers, place waffles on flat plate or pan and freeze, then place in Ziploc bag to store.  To use frozen waffles, reheat in toaster or microwave.  My favorite way is to heat until barely warm in microwave, then toast in toaster or toaster oven.

Delicious with any topping:  sliced fresh fruit, whipped cream, syrups, etc.  

See Maple Syrup recipe on this blog.

Nutrition  (approximate, depending on brand of ingredients)

Serving size 1 waffle 4"x4.5"

    Calories  95

    Total Fat .71g

        Saturated Fat .28g

    Cholesterol 0mg

    Sodium 137mg

    Carbohydrates 18 g

    Fiber 2.5 g 

    Sugar 3 g

    Protein 4.5g

MAPLE SYRUP

Combine in saucepan:

        2 cups sugar

        3 cups light corn syrup

        3/4 - 1 cup water

Stir over medium heat to dissolve sugar.

Add: 1 Tbsp. Mapleine*

        1 tsp. vanilla
 

*Other maple flavorings can be used, but I have found Mapleine to have the best flavor.

YIELD:  About 6 cups.  Stores in refrigerator for months.