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Title: Bill's Sourdough Waffles
Categories: Pancake Sourdough Blank
Yield: 6 Servings
| 2 | eggs -- lightly beaten | |
| 1 c | starter | |
| 1 c | very warm water -- 105F + | |
| 3 T | B butter or margarine -- | |
| : | melted | |
| 2 c | all purpose flour | |
| 3 T | B sugar | |
| 1 1 | /2 t | s salt |
| 1 | /4 t | s cinnamon |
| 1 | /8 t | s nutmeg |
| 1 t | s vanilla |
The night before making waffles, feed your starter.
About 15 minutes to one hour before making waffles, mix all ingredients. Add additional warm water if batter needs to be thinned. Do not overmix; batter can be a bit lumpy. Allow batter to sit at room temperature until ready to make waffles. The longer it sits, the more pronounced the sourdough flavor.
If batter is too sour, add 1/2 tsp or more of baking soda.
Bake as directed by your waffle maker directions.
Add blueberries after pouring batter into waffle maker if desired.
Recipe By : Bill Hatcher From: "Bill Hatcher" previous next