Sourdough Belgian Waffles

Recipe by PaulaG
READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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