Sourdough Waffles

Recipe by Galley Wench
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READY IN: 32mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Night Before:.
  • Combine all the Basic Batter ingredients (starter, flour, sugar and water in a large glass or plastic container -- be sure the container is large enough that batter does not overflow as it produces caron dioxide and expands.
  • Allow to sit at room temperature, loosely covered for 6 to 12 hours. (Note: If not using the basic batter right away after proofing, or have some left over, store in a glass or plastic container, cover tightly and refrigerate.).
  • Next Morning --
  • Beat egg whites until form stiff peaks.
  • In medium bowl, beat egg yolks, milk and butter.
  • Stir in Basic Batter.(Store the balance in the refrigerator for future use. See Recipe #160205 for uses of the left over batter).
  • In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together;
  • Stir into the egg yolk mixture.
  • Allow mixture to rest for 10 minutes.
  • Gently fold in egg whites.
  • Ladle batter on to preheated waffle iron.
  • Follow manufactures instructions.
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