Total Time
25mins
Prep 5 mins
Cook 20 mins

These make a tasty change from regular old waffles leavened with baking powder and/or soda. They are especially good if you happen to have some sourdough starter in the fridge, though the original recipe did not call for it. Time does not include rising time.

Ingredients Nutrition

Directions

  1. Option: Replace 1/2 cup flour and 1/2 cup milk with 1 cup of proofed sourdough starter.
  2. In a large bowl combine all ingredients in the order listed, and mix until just blended.
  3. Cover, and let rise in a warm, draft free place until doubled in bulk (or cover and refrigerate overnight, returning to room temperature before using).
  4. Stir down batter.
  5. Bake in a hot waffle iron until steaming stops and waffles are a golden brown.
  6. Serve as desired with butter, syrup, and/or jam, as desired.

Reviews

(1)
Most Helpful

I have this very same recipe (minus the outdated yeast/sourdough starter) and was going to post it -- luckily I checked first to avoid duplication. This makes the BEST waffles; they are feather-light and crispy just like restaurant-style, without having to beat the egg whites separately as in many recipes. (Note: I've always used regular [not fast-rise] yeast, although my recipe called for fast-rise too). Mix up the batter the night before and refrigerate in a covered pitcher overnight; this makes it so easy to pour right onto the waffle iron next morning. I don't bother letting batter return to room temp, just use it cold. My recipe also claims 3 servings, but I get at least 6 belgian-style (7") waffles out of it. You can pour smaller amounts of batter on the iron to make toaster-size waffles & freeze; they toast up deliciously but may break at the sections due to the delicate texture of the finished waffle. Try this recipe! You'll love it.

ScrumptiousWY January 27, 2009

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