SOURDOUGH WAFFLES
I found a recipe for sour milk waffles in an old cookbook, and I modified it to make sourdough waffles. If you do not have a sourdough starter, substitute sour milk or buttermilk. I also changed the bacon drippings to applesauce to make this healthier. These come out of the waffle iron looking amazing - crispy on the outside and tangy and tender on the inside, and they smell like baking bread while cooking. Eat with lots of syrup if you prefer a sweeter waffle, as there is very little sweetener in this recipe.
Provided by Tanaquil
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 13m
Yield 15
Number Of Ingredients 7
Steps:
- Grease and preheat a waffle iron according to manufacturer's instructions.
- Mix sourdough starter and eggs in a bowl. Mix in flour, baking soda, salt, and sugar. Stir applesauce into the batter; mix well to combine.
- Pour 1/4 to 1/2 cup of the batter onto the preheated waffle iron. Bake until golden brown according to manufacturer's instructions, about 3 minutes.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 23 g, Cholesterol 37.4 mg, Fat 1.4 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 0.4 g, Sodium 261.1 mg, Sugar 1.7 g
SAM'S SOURDOUGH WAFFLES
A crispy outside with thick softness within - my family won't stop enjoying them every week! The fact that this recipe is simple to remember and asks for minimal amounts of perishables makes it great for camp-outs or fund-raising breakfasts. This recipe is from a friend who used it to make fantastic pancakes: Thanks Mr. Hannula!
Provided by Sam Nemati
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 4h18m
Yield 15
Number Of Ingredients 9
Steps:
- Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
- Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
- Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
- Preheat a waffle iron according to manufacturer's instructions.
- Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 19.1 g, Cholesterol 24.9 mg, Fat 8.2 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 408.2 mg, Sugar 2.1 g
SOURDOUGH BELGIAN WAFFLES
Crispy waffles on the outside and tender on the inside. These are great anytime. Serve them topped with fresh fruit and whipped cream for dessert or top with warm maple syrup for a true breakfast treat.
Provided by PaulaG
Categories Breakfast
Time 1h15m
Yield 14 4x4 inch waffles
Number Of Ingredients 9
Steps:
- Proof starter as usual the night before, the next morning, measure out 1 cup starter and refrigerate the rest.
- Separate the eggs whites from the yolk and beat the yolks until creamy; reserve the whites and allow to reach room temperature.
- To the starter add the water, powdered milk, salt, sugar and melted butter; stir to blend; stir in flour.
- Add the beaten egg yolks, cover batter and allow to stand until double (approximately 1 hour).
- Just before baking, beat egg whites until stiff but moist and gently fold into batter along with vanilla.
- Bake on preheated waffle iron as per manufacturer's recommendations.
- Please note: the preparation time does not include the time need to proof the starter.
Nutrition Facts : Calories 129.3, Fat 6.1, SaturatedFat 3.3, Cholesterol 73.6, Sodium 144, Carbohydrate 13.9, Fiber 0.4, Sugar 3.7, Protein 4.4
SOURDOUGH WAFFLES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 12
Number Of Ingredients 13
Steps:
- In a medium bowl, combine flour, sugar, and 1 1/2 cups warm water. Whisk until well combined and no lumps remain. Add more water if necessary to achieve the proper consistency. Add sourdough starter, and whisk to combine. Cover batter with plastic wrap, and let sit at room temperature (place it in the sink in case the batter bubbles over), for at least 12 hours.
- Heat a nonstick waffle iron. Remove 1/2 cup batter, and add to remaining sourdough starter to keep the starter alive.
- Add cornmeal and salt to batter, and whisk to combine. Whisk in oil and egg yolks. Combine baking soda with 1 tablespoon water, and stir into batter. In a separate bowl, whisk egg whites to stiff glossy peaks, then fold into batter.
- Spray the waffle iron with cooking spray. Spoon in batter to fill but not overflow iron. Close lid; bake until no steam emerges from waffle iron, 3 to 5 minutes. Quickly flip the waffle back and forth between hands to cool it and to ensure an even crispness on both sides. Repeat with remaining batter. Place the waffles on serving plates. Serve with desired toppings.
SOURDOUGH WAFFLES
This recipe is posted as a compliment to Recipe #160205; offering another use for the Basic Batter (sponge) used in both. Recipe comes from the Goldrush Sourdough Comapny.
Provided by Galley Wench
Categories Breakfast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Night Before:.
- Combine all the Basic Batter ingredients (starter, flour, sugar and water in a large glass or plastic container -- be sure the container is large enough that batter does not overflow as it produces caron dioxide and expands.
- Allow to sit at room temperature, loosely covered for 6 to 12 hours. (Note: If not using the basic batter right away after proofing, or have some left over, store in a glass or plastic container, cover tightly and refrigerate.).
- Next Morning --
- Beat egg whites until form stiff peaks.
- In medium bowl, beat egg yolks, milk and butter.
- Stir in Basic Batter.(Store the balance in the refrigerator for future use. See Recipe #160205 for uses of the left over batter).
- In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together;
- Stir into the egg yolk mixture.
- Allow mixture to rest for 10 minutes.
- Gently fold in egg whites.
- Ladle batter on to preheated waffle iron.
- Follow manufactures instructions.
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