Prep 5 mins
Cook 5 mins
The perfect waffles! Crispy, crunchy on the outside, tender and melt-in-your-mouth inside, and they're good for you too! Our favorite recipe because it's so easy and makes delectable yet healthy whole grain waffles or pancakes that use up that extra starter so it doesn't go to waste. *This is a Grandma Approved Recipe*
- In a large bowl, stir together the starter, flours and water (or milk).
- Cover bowl with plastic wrap and let it rest one to twelve hours. I usually mix it the night before.
- In the morning while you're waiting for the waffle iron or pancake pan to heat up, mix the egg, oil, and salt into the flour mixture. Just before cooking, stir in the baking soda.
- Using a quarter or half cup measuring cup ladle the batter onto the hot pan. For waffles cook according to the waffle iron directions, usually around 5 minutes, for pancakes flip when the edges start to bubble and the surface loses it's gloss.
- Notes- You can use your choice of whole grains. I like rice flour, available at Whole Foods or health food stores. It adds a light crunchy texture to waffles. I've also used quinoa, barley, spelt, and coconut flours with great success. (If you use half cornmeal it makes a most excellent supper when topped with chili or beans n cheese!).
- This recipe doubles or triples beautifully if you're feeding a crowd.
- This recipe doesn't call for sugar, as I've found that using sugar in waffles makes them stick to the waffle iron. Without sugar they never stick (no need to grease the iron) and with the sweet flavor of whole grains you truly won't miss it. For pancakes you can add a tablespoon or two of sugar if you must.
- A teaspoon of vanilla in the batter makes them smell terrific as they bake but we don't notice much difference in the taste, so I save that for company :).
- I love my Hamilton Beach Flip 'n Fluff ($19 on amazon) and it makes 9 4" waffles with this recipe.
Awesome! My husband and I made this batter with my wild yeast starter and whole wheat flour, and the pancakes turned out amazingly tasty...fluffy yet crispy! We let it sit for maybe 15 or 20 minutes rather than the longer recommended time (we were hungry) but they turned out delicious anyway!
Always looking for recipes to use that sourdough starter, I stumbled across this recipe. These are the best waffles my husband and I have ever eaten! I use a Belgian waffle iron; the waffles came out fluffy on the inside and nice and crispy on the outside. This wonderful recipe has just replaced all my other waffle recipes and is now our favorite.
These were great and simple to make. I used a mixture of flaxseed meal and wheat bran for the whole grain flour portion. I doubled the whole recipe so used 1/4 cup flaxseed meal and 3/4 cup wheat bran. The waffles were light, healthy, and no grainy taste. Very good recipe!