I am a french toast kind of girl.
Pancakes are ok, at least you can make 4-6 at a time. But waffles? Only making one 5 inch waffle every 4 minutes to feed a hungry family of 5? That was a once a year occurrence at our house for Waffle Fest (!!!) only. They are definitely something I could take or leave.
Then a year or so ago, the kids and I stopped at my in-laws for lunch on the way home from the farm. Aahma B had gotten a new waffle maker and made us waffles. I got the kids' waffles ready first, then topped my own with strawberries (not a syrup girl either =) and prepared for a very ordinary bite. And was pleasantly surprised - "what waffle recipe do you use?!!!" I really liked the taste and the texture. Turns out they were sourdough waffles!
We enjoyed Aahma's waffles quite a few times over visits, and last Christmas, my gift from the B side was a
fancy new waffle maker and a sourdough starter so that we could enjoy these waffles at home. I was leary of the starter at first (nightmares of Amish friendship bread starter flew through my head), but then I found out all that Mom B does is keep it in the fridge until she wants to use it. Seriously, could I leave it for over a month? Yep. OK, I could handle that!
So now we get to enjoy yummy waffles made very quickly by our new twirly waffle maker and they show up much more frequently than just for Waffle Fest once a year. In fact, my wonderful husband and kiddos just made them for me for Mother's Day lunch. We love them enjoyed with strawberries on top, a couple slices of bacon (only way S tolerates breakfast for meals other than breakfast), and, if we are feeling fancy, a yogurt smoothie to go with!
Sourdough Starter Instructions: (find instructions to make one
here, otherwise ask friends!)
- at least 24 hours before needed, remove starter from fridge
- feed with 1 part milk, 1 part flour, 1/2 part sugar - you need enough starter for your recipe plus a cup of starter to save for next time in the fridge
- leave it at room temperature loosely covered (plastic wrap with a few holes punched in the top works well)
- stir before use - if it will be longer than 24 hours, stir once a day until you need it
Sourdough Waffles (this is a double batch and feeds our whole family nicely)
- 2 cups flour
- 1/2 cup cornstarch
- 4 tsp baking powder
- 1/2 tsp baking soda
- scant 1 tsp salt
- 2 Tbsp sugar
- 2 eggs
- 2 cups sourdough starter
- 1/2 cup vegetable oil
- 1 1/4 cup milk (use a little more if starter is thick)
In a large bowl, stir together flour, cornstarch, baking powder, baking soda, salt and sugar. In medium bowl, beat egg then stir in sourdough, oil and milk. Stir liquids into dry ingredients until just moistened (batter will be a bit lumpy). Pour 1/4 to 1/2 cup batter into heated waffle iron (follow manufacturers instructions).
PS. I am excited to try this version too...will let you know how it turns out!