Monday, February 21, 2011

Sourdough Waffles

I figured this one out many months ago and have been making it very regularly.  For some reason, I can’t get it to work well for pancakes, but these waffles are killer.  The sour is ever so slight and they cook up so crispy and tender.  Of coarse, a good waffle iron helps too.  These win over even the most intricate yeasted waffles that call for beating the egg whites separately and carefully folding them in.  Bah, this is too easy!

Even though I use expensive oil and sweetener, without the kefir, which I used to use to soak the batter, this recipe is cheaper too.  Besides, when you are working with sourdough, it starts to accumulate.  You have to keep feeding it twice a day for it to get really nice.  Sometimes I end up throwing out some so that there is room in the jar to feed it again. I hate waste and this recipe helps me to use the extra so I don't get a complex.  Typically, I feed 1 cup starter with 2 1/2 cups spelt flour and 2 cups water the night before.  Cover loosely and let set on the counter overnight. This is a wet starter.  You want the batter to be pretty thin, makes for really light waffles.

I serve my waffles with butter, whipped cream, berries and homemade jam.  Sometimes we go all out with this Carmel Banana Pecan Topping.  YUM.

Be sure to register now for Sourdough 101 this Wednesday, we are going to make my favorite pizza and discuss the ins and outs of baking with sourdough.  But if you must miss it, check out Jenny's online class on sourdough, another fermented food!

2 eggs
¼ cup coconut oil
¼ cup maple syrup
1 teaspoon vanilla
¼ teaspoon salt
5 cups bubbly sourdough starter
2 teaspoons baking soda

Whip 2 eggs with oil, syrup, vanilla and salt.  Mix in starter.  Sprinkle baking soda over mixture and whip one more time.  Pour onto hot waffle iron.  Seriously, that’s it!


links; Menu Plan Monday, Monday Mania

6 comments:

  1. These look yummy! I've been making sourdough pancakes from the GNOWFGLINS ecourse and they turn out really yummy and are easy. I'd love to try yours and compare...I bet yours will be delish because everything always is!

    ReplyDelete
  2. I really love your blog Kara. VERY enlightening! I'm making changes slowly and have a question about coconut oil. I bought a jar of organic coconut oil. I'm storing it in a cupboard and it is solid. When you use it in recipes, do you just use it as a solid, or do you liquify the whole jar first? I've been trying to find an answer and nobody has been very helpful!

    ReplyDelete
  3. I find it easiest to use when it is melted, I just put it in a pan of hot water from the tap. You don't need to wait until the whole jar is liquefied, just until you can pour what you need out of it. If you are "cutting it into flour" for pastries, you would leave it solid like butter.

    ReplyDelete
  4. Do you find on most recipes that you can trade out the maple syrup straight across for honey? If so does it change the consistency or taste considerably?

    ReplyDelete
  5. For those of you who are as inexperience with sourdough as I am... take note: I've made this a couple times and it's lovely. Yesterday I put the leftover batter in the fridge because we had too much, thinking we'd use it today. Imagine my inexperienced surprise when the waffles this morning were REALLY sour. Yes, sourdough starter continues to work its magic even after you add the other ingredients. We had eggs this morning instead. Live and learn. :-)

    ReplyDelete
  6. It was so sour, you couldn't even eat them!? That surprises me because the cold should slow down the souring. I have never saved the batter though, so you know better than me :) If I have extra I cook them all up and reheat in the toaster oven, works great.

    ReplyDelete

It's rude to eat and run. Humor me with conversation please!

Related Posts with Thumbnails