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Ingredientes
- 1 c. flour all-purpose
- 1 c. flour whole-grain wheat
- 2 Tbsp. sugar (optional)
- 2 c. buttermilk slightly warmed
- 1 c. sourdough starter
- 3 x egg whites extra large
- 3/4 tsp salt (optional)
- 1 tsp baking soda
Direcciones
- Combine the flours and sugar in a large mixing bowl. Hot the buttermilk and blend it in.
- Blend the sourdough starter into the flour/buttermilk mix.
- Let this work for at least 2 hrs but its best and actually easier if you make it up the night before serving and let it work overnight.
- Beat the egg whites, salt and baking soda together till light. Blend this mix into the sponge.
- Drop by the spoonful, large or possibly small, onto a moderately warm teflon griddle and cook till large bubbles begin to appear. Flip them over and cook till the other side is brown.
- The batter should be quite thin, if it is too thick add in another egg white.
- These are by far the lightest pancakes I've ever encountered.
- For the lightest tasties waffles you'll ever eat, use this same batter and follow the directions for your waffle iron.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 4 servings | |
| Calories 490 | |
| Calories from Fat 26 | 5% |
| Total Fat 2.96g | 4% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 1306mg | 54% |
| Potassium 335mg | 10% |
| Total Carbs 96.49g | 26% |
| Dietary Fiber 3.5g | 12% |
| Sugars 14.45g | 10% |
| Protein 18.2g | 29% |
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