We love sourdough- I made the Sourdough Wheat Pancake recipe from Joy of Cooking before finding the whole Nourishing Traditions way of eating. I adapted the recipe to include yogurt to properly soak the wheat flour, and whole wheat flour rather than white. It’s pleasingly sour, and so easy since you mix most of it up the night before. Hubby likes waffles more than pancakes, so that’s what we made. To develop the sour taste, you do have to mix it the night before and let it rest over night.
These sourdough whole wheat waffles may be my favorite meal- crunchy on the outside, moist on the inside. A hint of sourness that is complimented by butter and homemade jam or real maple syrup so nicely.
Ingredients and Directions:
- 3 tsp active dry yeast
- 1 c warm water
- ~ put yeast in water, allow to bubble- use a large bowl for this or cut the recipe in half- it grows!
- ~Stir in:
- 1-1/2 cups yogurt
- 1-1/2 cups apple sauce (when I don’t add apple sauce these turn out really dense)
- 1/2 cup butter, melted (one stick)
- 4 cups whole wheat flour
- 3 tablespoons honey (optional)
Cover with plastic wrap (or a dish towel) and allow to rise.
Stir down after an hour (this helps prevent it from overflowing overnight) and re-cover
I place mine on a plate and away from the edge of the counter, so if it does overflow it is relatively contained and doesn’t go down between the stove and the counter, or fridge and the counter… (pictured is after the overnight rise)
In the morning heat your waffle iron or griddle and stir in:
- 4 eggs
- 2 teaspoons salt
It takes a little bit of work to get the eggs mixed in, but not too bad. I just use a fork.
Cook. If making pancakes, they’re ready to flip when they easily can be removed from the skillet. Waffles take a little longer than white flour waffles and are done when they are a nice golden brown.
Serves 4-6 in our house
We served with boiled-down berries as a simple all-fruit jam/syrup. Light and fluffy, but with the benefits of whole grain!
Any leftovers we save in the fridge and heat up in the toaster. They also make great egg salad sandwiches- the deep pockets held the egg mixture really well!
*Tip: To make them more sour, mix the batter a full 24 hours before. They get stronger the longer the mixture rests.
Join the free Freezer Cooking Class!
We're cooking August 28th- Freezer-to-Slow Cooker theme! Again, 12 Grain-Free Main Dishes, along with sides, desserts, and more!