Sourdough Waffles

"This recipe is posted as a compliment to Recipe #160205; offering another use for the Basic Batter (sponge) used in both. Recipe comes from the Goldrush Sourdough Comapny."
 
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Ready In:
32mins
Ingredients:
13
Serves:
4
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ingredients

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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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Reviews

  1. We REALLY loved these waffles! We added a splash more milk, but other than that, perfection!
     
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RECIPE SUBMITTED BY

"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
 
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