Grandma Lori's Sour Dough Pancakes or Waffles

Grandma Lori's Secret to the Fluffiest Pancakes and Waffles

For years, my family has been waking up to the irresistible aroma of my sourdough pancakes and waffles. It's a recipe I've perfected over time, a testament to the joy of simple ingredients transformed into something truly special. The secret? A little patience, a sourdough starter, and a whole lot of love. This isn't just a breakfast; it's a tradition, a comforting ritual that starts the day right.

Many recipes boast fluffy pancakes, but mine, I believe, is unmatched. The key lies in the overnight sponge – a magical mixture that transforms ordinary ingredients into a light and airy batter. The sourdough starter adds a subtle tang and depth of flavor that elevates this classic breakfast staple beyond the ordinary. And, of course, the careful folding of the whipped egg whites ensures a texture that's both delicate and satisfying. It's a dance between careful mixing and a gentle hand; the bubbles in the batter are a sign of a successful process. The result? Pancakes and waffles that melt in your mouth, leaving you wanting more.

The beauty of this recipe lies in its adaptability. Whether you prefer the classic roundness of a pancake or the crisp squares of a waffle, this batter delivers. It's a recipe that has accompanied me through countless family breakfasts, holidays, and even spontaneous weekend mornings. It's a recipe that adapts to your schedule and your pantry. Short on buttermilk? No problem! Plain Greek yogurt and milk will do the trick. It's versatile and forgiving.

The process itself is a meditative one. The overnight fermentation of the sponge allows the flavors to meld and the batter to develop its unique texture. The careful whisking of egg whites into stiff peaks requires focus and precision, a moment of quiet concentration before the magic unfolds on the griddle. And finally, watching those bubbles rise on the griddle, a tiny promise of a delicious breakfast to come. This is not just cooking; it's a process that connects you to the food and the people who will enjoy it.

Beyond the simple act of making breakfast, this recipe represents something deeper. It's about the memories created around the table, the shared laughter and stories exchanged over steaming plates. It’s about passing down traditions and creating new ones, about connecting with loved ones through the simple pleasure of a home-cooked meal. And while the recipe itself is relatively straightforward, the experience of making it is an irreplaceable part of the enjoyment. It’s a cherished routine that keeps me grounded and reminds me of simpler times.

So, gather your ingredients, find a quiet moment in your day, and let the magic of sourdough pancakes and waffles fill your kitchen. It's more than just a recipe; it's a journey, a ritual, and a taste of home, wherever home may be. It's about creating something delicious and sharing it with those you love most. And that, my friends, is a truly priceless ingredient.

This recipe has a special place in my heart, and I hope it finds its way into yours. Enjoy the process, savor the result, and let the wonderful aroma of home-cooked goodness fill your home and your heart.

Step-by-step

• The night before you want to make Pancakes or Waffles you need to make the Sponge. It will need to ferment overnight. So, mix the first five ingredients in a bowl until they are smooth. Cover with plastic wrap and leave on the counter overnight. It will grow in volume so use a medium or large bowl.
• The next morning, whisk the yolks with the warm melted butter until blended, in a small bowl.
• Add yolk mixture, salt and baking soda to the sponge. Stir and fold with a rubber spatula, just to mix. The batter will bubble. Do not over mix. The bubbles are good.
• In a clean, dry, medium sized bowl, beat the egg whites to stand up peaks. This takes some time and works faster with room temperature egg whites. If there is any oil on the whip or in the bowl, it won’t work.
• Add the whipped egg whites to the batter and GENTLY fold them into the batter. It’s ok if there are some dime sized patches of egg white that don’t mix in. Remember, bubbles are good.
• Let the batter rest on the counter while the griddle, pan or iron heat on a medium high setting. I spray some Pam on the pan, griddle or iron.
• For pancakes, scoop 1/3 cup of batter for each cake. Then turn down the heat to a medium setting. Wait for bubbles to rise in the middle of the cakes. Using a wide spatula, gently, flip the cakes, up and over. You can tell when they are done by lightly pressing with a finger in the center of a cake. If it springs back up, it’s done.
• I usually set my oven to 200 degrees, with a sheet pan on the middle rack, when I am just starting. I use a silpat or a piece of parchment paper on the pan. To keep the cakes warm, I place the cakes in a single layer and I do not stack them, while I make the next batch.
• For waffles I use 1/3 cup of batter in a small 9 inch round pre heated iron. If your iron is larger you will need more batter per waffle. I bake the waffle in the iron until it is a dark golden brown. Then I remove it with a fork.
• Just like for pancakes, I set my oven at 200 degrees when I’m just starting, but instead of a silpat or parchment paper, I place a rack in the sheet pan. This allows hot air to surround the waffle and keep it crisp, while I make the rest of them. Once again, I put the waffles in a single layer and do not stack or overlap them.