Sourdough Belgian Waffles
photo by Bonnie G #2
- Ready In:
- 1hr 15mins
14 4x4 inch waffles
- 1 cup sourdough starter
- 1 cup warm water
- 1⁄2 cup powdered milk
- 1⁄2 teaspoon salt
- 2 tablespoons sugar
- 1⁄4 - 1⁄3 cup butter, melted
- 4 eggs
- 1 1⁄2 cups flour
- 1 teaspoon vanilla extract
- 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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This was an awesome recipe. I was just looking for something differant to do with my Russian Sourdough Starter (a gift from Donna) and came across this. I'm so glad I did as these are the BEST I've ever had. Light and fluffy and the taste is sooooo good, not to sweet, and only a light background taste of the sourdough. We served it with wild blackberries (gathered from the forest last fall and quick frozen) topped with fresh whipped cream; Yummy, and maple sausage links with hot coffee. My DH's favorite breakfast from now on. It does take a little planning to make allow for proofing and rising time, but oh so worth it. Don't think I'll ever make a differant type of belgium waffle again. Thanks PaulaG for a wonderful treat.
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