Sour Dough Waffles Or Pancakes
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Sour Dough Waffles Or Pancakes
  Dough    Waffles    Pancakes    Breakfast  
Last updated 6/12/2012 12:44:43 AM. Recipe ID 4265. Report a problem with this recipe.
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      Title: Sour dough waffles or pancakes
 Categories: Breakfast
      Yield: 4 Servings
MMMMM-----------------------WAFFLE STARTER----------------------------
      1 c  Sourdough starter
  1 1/2 c  Milk, warmed
    1/2 c  Graham flour (they come out
           -just fine using all white
           -flour too)
    1/4 lb Butter, melted
      1 ts Salt
      1 c  Flour
      1 ts Sugar

MMMMM----------------------WAFFLE FINISHER---------------------------
      2    Eggs beaten
    1/4 ts Baking soda
  The night before breakfast, combine Waffle Starter ingredients in non-
  reactive bowl such as wood or plastic and  mix with wooden spoon. Beat
  until smooth. Use a large bowl as this will double in size. Cover with
  plastic  wrap. Replenish starter with a cup of water and a cup of
  flour. Cover starter. Allow both to sit overnight at room
  temperature. To make waffles the next morning: Preheat oven on very
  low temp. Warm the waffle iron, warm the plates in the oven. Beat
  eggs and add eggs and baking soda to the Waffle Starter. The Waffle
  Starter should be full of bubbles and have a sourdough smell by now.
  It may have collapsed and look odd. That's ok. Lighlty oil or butter
  the waffle iron when ready and pour in batter. Do not spread with a
  spoon. Let the batter flow to its own height. The batter should be
  neither stiff nor watery. It should pour smoothly and easily. Allow
  these to cook well, until golden brown, just a tad (30 seconds or a
  minute) past when you see the steam stop coming from the waffle
  maker. They will be nice and crisp yet  not crunchy. Delicious!
  ******************************** Hint: The batter will keep a day or
  two in the fridge, well covered. These also freeze well to make the
  best homemade 'eggo's type frozen waffles ever!
  ******************************** For pancakes, reduce butter to 4
  Tbs, or substitute 1/4 cup corn oil. ********************************
  As with any sourdough recipe, this lives and dies with the sourdough
  starter. The better the starter the better the end result. Still, the
  first time I made these I knew this was the recipe I had been looking
  for. Our cold Alaskan winters make a nice hot Saturday breakfast a
  warm and cozy start before facing the crackling cold air. These are
  guaranteed to be light and crispy with a flavorful sourdough tang.

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Recipe ID 4265 (Apr 03, 2005)

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