Sourdough waffles or pancakes are a type of breakfast food made from a sourdough batter. The batter is made by combining flour, milk, sugar, eggs, and a starter culture, and then fermenting the mixture for several hours or days. The resulting batter is light and fluffy, and produces a slightly sour flavor. Sourdough waffles and pancakes are typically served with butter and syrup, and can also be topped with fruit, nuts, or whipped cream.
WAFFLE FINISHER2Eggs beaten1/4 ts Baking soda The night before breakfast, combine Waffle Starter ingredients in non-reactive bowl such as wood or plastic andmix with wooden spoon.
Beatuntil smooth.
Use a large bowl as this will double in size.
Cover withplasticwrap.
Replenish starter with a cup of water and a cup of flour.
Cover starter.
Allow both to sit overnight at roomtemperature.
To makewaffles the next morning: Preheat oven on very low temp.
Warm the waffleiron, warm the plates in the oven.
Beat eggs and add eggs and baking sodato the Waffle Starter.
The Waffle Starter should be full of bubbles andhave a sourdough smell by now.
It may have collapsed and look odd.
That'sok.
Lighlty oil or butter the waffle iron when ready and pour in batter.
Donot spread with a spoon.
Let the batter flow to its own height.
The battershould be neither stiff nor watery.
It should pour smoothly and easily.
Allow these to cook well, until golden brown, just a tad (30 seconds or aminute) past when you see the steam stop coming from the waffle maker.
Theywill be nice and crisp yetnot crunchy.
Delicious! Hint: The batter will keep a day or two inthe fridge, well covered.
These also freeze well to make the best homemade'eggo's type frozen waffles ever! Forpancakes, reduce butter to 4 Tbs, or substitute 1/4 cup corn oil.
As with any sourdough recipe, this livesand dies with the sourdough starter.
The better the starter the better theend result.
Still, the first time I made these I knew this was the recipe Ihad been looking for.
Our cold Alaskan winters make a nice hot Saturdaybreakfast a warm and cozy start before facing the crackling cold air.
Theseare guaranteed to be light and crispy with a flavorful sourdough tang.
Ingredients
Directions
WAFFLE FINISHER2Eggs beaten1/4 ts Baking soda The night before breakfast, combine Waffle Starter ingredients in non-reactive bowl such as wood or plastic andmix with wooden spoon.
Beatuntil smooth.
Use a large bowl as this will double in size.
Cover withplasticwrap.
Replenish starter with a cup of water and a cup of flour.
Cover starter.
Allow both to sit overnight at roomtemperature.
To makewaffles the next morning: Preheat oven on very low temp.
Warm the waffleiron, warm the plates in the oven.
Beat eggs and add eggs and baking sodato the Waffle Starter.
The Waffle Starter should be full of bubbles andhave a sourdough smell by now.
It may have collapsed and look odd.
That'sok.
Lighlty oil or butter the waffle iron when ready and pour in batter.
Donot spread with a spoon.
Let the batter flow to its own height.
The battershould be neither stiff nor watery.
It should pour smoothly and easily.
Allow these to cook well, until golden brown, just a tad (30 seconds or aminute) past when you see the steam stop coming from the waffle maker.
Theywill be nice and crisp yetnot crunchy.
Delicious! Hint: The batter will keep a day or two inthe fridge, well covered.
These also freeze well to make the best homemade'eggo's type frozen waffles ever! Forpancakes, reduce butter to 4 Tbs, or substitute 1/4 cup corn oil.
As with any sourdough recipe, this livesand dies with the sourdough starter.
The better the starter the better theend result.
Still, the first time I made these I knew this was the recipe Ihad been looking for.
Our cold Alaskan winters make a nice hot Saturdaybreakfast a warm and cozy start before facing the crackling cold air.
Theseare guaranteed to be light and crispy with a flavorful sourdough tang.
