Soudough Waffles

I saw this recipe in the NYT and thought I would give it a try. I always have some extra sourdough starter hanging around come feeding time. It really produced a nice light waffle. Even lighter than the recipe I use with beaten egg whites. It's easy enough. You just need to start it the night before - or the morning of, if you want waffles for dinner. Sometimes they do make a nice dinner. Breakfast for dinner can be quite nice - especially on a Sunday.

Sourdough Waffles (Adapted from The New York Times)

1 c sourdough starter (unfed
1 c buttermilk
2T brown sugar
1 c flour

Stir together, cover, and let sit overnight at room temperature.

1 egg
1/4 c butter melted
1 t vanilla
1/2 t salt
1t baking soda

Combine ingredients and mix into the sourdough batter. Pour batter onto waffle iron and cook. Repeat, repeat, and repeat (I did this 3 more times for a total of 6 large waffles).

The recipe said you could also use this to make pancakes. I didn't try this but I have a feeling they might rise a little too high for my liking. I much prefer a thin light pancake. They also were great with some Nutella and fresh strawberries.

Comments

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