A crispy outside with thick softness within – my family won’t stop enjoying them every week! The fact that this recipe is simple to remember and asks for minimal amounts of perishables makes it great for camp-outs or fund-raising breakfasts. This recipe is from a friend who used it to make fantastic pancakes: Thanks Mr. Hannula!
- 2 cups all-purpose flour
- 1 ½ cups water
- 1 cup sourdough starter
- ½ cup vegetable oil
- 2 eggs
- 2 tablespoons white sugar
- 2 teaspoons salt
- 1 tablespoon water
- 1 teaspoon baking soda
Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
Preheat a waffle iron according to manufacturer’s instructions.
Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer’s instructions, about 3 minutes.
Preparation time: 15 mins
Cook time: 3 mins
Total time: 4 hrs 18 mins
Servings: 15 – Yield: 5 cups batter