• Recipes
• Pastry
• Pancakes
• Sourdough pancakes or waffles - using starter left over from "feedings"

Adapted from Sam Sifton’s recipe recently in the “New York Times,” these provide a great way to use up the discarded sourdough starter generated when “feeding” a starter for bread making. I use whole wheat flour and a touch of toasted wheat germ as well as all-purpose flour, use twice the vanilla that Sifton suggests, and add spices and a bit more sugar, which we think make the pancakes or waffles taste better. See my notes in the instructions for doing all of the measuring and most of the mixing the night before you plan to make them. I hope you like these. ;o) <br />

Share: