Saturday, November 22, 2014

Sourdough Waffles

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This last couple of weeks has been quite crazy for me. We had a health related fright with a loved one (which turned out to be nothing serious - thank God!), celebrated a bunch of birthdays, baked three birthday cakes and caught up with a lot of friends. I have barely had the time to sit down and write a blog post. My apologies.
This recipe is one I've been using for a few months now. All of us prefer this over the regular waffle recipe. A sourdough waffle is superior in flavour, texture and it is better for your gut as well! The waffles are perfectly crisp on the outside with a fluffy interior, have a slight tang which boosts the flavor and they color up beautifully! 
I have a wonderful sourdough starter going. His name is Bub and he is a feisty fella. He is about 8 months old, very active and very demanding. I have a small jar in the fridge as a backup, but I have a large jar sitting on my kitchen counter which gets used a LOT. I've made breads, pizza dough, waffles, muffins, and most often, we make pancakes. I have shared my favorite sourdough pancake recipe on my Facebook page before, but I will get around to posting it soon.  
If you would like to start a sourdough starter from scratch, here are some great websites to guide you along in getting started.

Sourdough Waffles
1 cup all purpose flour
1 1/2 tsp baking powder
2-4 tbsp sugar
1 tsp salt
2 eggs
1/2 cup milk (I used skim)
8oz sourdough starter 
6 tbsp butter, melted

1. In a medium bowl, combine the flour, baking powder, sugar and salt. Stir well to combine.
2. In a large bowl, whisk together the eggs and milk.
3. Stir in the sourdough starter and whisk together until combined.
4. Add the flour mixture to the egg mixture and stir until combined.
5. Mix in the melted butter.
6. Adjust the consistency of the batter by adding a little more milk or flour. You want a thick batter that is like pancake batter.
7. Cook the waffles according to the instructions of your waffle maker. 
8. Serve hot topped with a pat of salted butter and generous amounts of syrup.

I made half the batch and then decided to add some toasted pecans to the rest of the batter and we loved that addition as well!
I find that yeasted waffles are way superior in texture and flavor than the baking powder or baking soda recipes. If you don't have a sourdough starter, and aren't keen on starting and maintaining one, you should try an overnight waffle recipe! I'll post that recipe soon.

Until next time!
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Ellen said...

I've been meaning to make my own sourdough starter for the longest time. You've inspired me to get started. Soon I'll be baking up sourdough treats. These waffles will get made soon - pecans and all. How soon after I make the starter will it be ready to use? Lovely post.

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