Sourdough Pancake or Waffle Batter

INGREDIENTS

FOR THE OVERNIGHT SPONGE, OR BASE:

1 cup/240 grams sourdough starter

        (http://cooking.nytimes.com/recipes/1013152-sourdough-starter) “unfed”

1 cup/224 grams buttermilk

1 cup/120 grams all-purpose flour

1 tablespoon/about 13 grams light brown sugar

FOR THE BATTER:

1 large egg

1/4 cup melted unsalted butter or neutral oil

1/2 teaspoon vanilla extract

1/2 teaspoon/3 grams kosher salt

1 teaspoon/6 grams baking soda

PREPARATION

By Sam Sifton YIELD 4 servings

Step 1

Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.

Step 2

When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.

Step 3

Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.