Recipe by PaulaG
Here is another great use for your sourdough starter. These waffles have a hint of spice and bake up crisp and golden. They freeze well and can be popped into the toaster oven for a quick breakfast treat.
Top Review by jellieb3
I'm sure the recipe is great as is, but it was a great starting point for me. I didn't have banana extract, so I used vanilla, 3 bananas, and reduced the milk. For spices, I used 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp nutmeg. I also used dark brown sugar instead of regular white sugar.
- 1 cup sourdough starter
- 2 cups all-purpose flour or 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 2 tablespoons sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon nutmeg
- 2 eggs, seperated
- 1 ripe banana, mashed
- 1⁄2 teaspoon banana extract
- 3 tablespoons butter, melted
- 1 1⁄2 cups milk
- 1⁄2 cup pecans, chopped
Directions See How It's Made
- The night before, feed the starter as you usually would. The next morning measure out 1 cup of starter and return remainder to crock.
- Preheat your waffle iron.
- In a large bowl, stir the baking powder, soda, flour, sugar and spices.
- In a small bowl lightly beat the egg yolks until light and lemon colored, stir in the mashed banana, extract and butter.
- Stir the banana mixture into the flour along with the stater and milk; stir to combine well; stir in nuts.
- Beat the egg whites until light and fluffy, fold into batter.
- Pour batter, about 1/3 to 1/2 cup per waffle into the waffle iron and bake until golden brown.
- Makes about 10 waffles that measure 3 1/2 inches x 4 inches.