April 1, 2009 - 4:20pm
Sourdough Pancakes with Soy milk?
I want to try the KAF sourdough waffle recipe but don't have a waffle iron, nor do I have buttermilk :)
The recipe calls for mixing and leaving buttermilk mixture at room temperature overnight...I'm surprised you can safely do that - with the Soy milk substitute I'm guessing I'll have to refridgerate?
As for the waffle iron, until I get one I'll make pancakes :)
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I have been contemplating on a waffle iron as well. Since I got the sourdough starter going, we have been eating a lot of pancakes. A little change will be nice. Please let us know how it turned out and I would like to give it a try.
I've had half a dozen waffle irons over the years. Recently bought this one:
http://www.amazon.com/Presto-03510-FlipSide-Belgian-Waffle/dp/B000TYBWIG/ref=pd_bbs_sr_1?ie=UTF8&s=home-garden&qid=1238641107&sr=8-1
and I find it to be the best little waffle maker I've ever owned. Inexpensive, makes great Belgian style waffles, easy to clean and stores vertically in my cupboard.
On the issue of sourdough waffles/pancakes: I grew up understanding that "sourdough" pancake and waffle batter was actually made with sour milk. I mean the pancakes and waffles were truly sour to the taste at our house. So I have to be careful when I make suggestions about using "sourdough" in various recipes. I wouldn't expect to get much in the way of sourdough flavor using soy milk without adding a small amount of white vinegar, and I would not allow soy milk to set out overnight unless I could provide an aseptic environment for it. But soy milk should give the waffles/pancakes a richer flavor so, as an ingredient added just prior to cooking the food, I'd use it in a heart beat.