CINNAMON SUGAR SOURDOUGH WAFFLES
Steps:
- Combine the cinnamon and sugar in a shallow bowl.
- Preheat your waffle iron according to the manufacturer's instructions. Add the leftover starter, milk, 2 tablespoons (28 g) of melted butter, and egg into a large bowl. Whisk well to combine. Add the flour, sugar, baking powder, and salt and continue to whisk until smooth. If the batter seems too thick, add more milk to thin out the texture. This will all depend on the consistency of your sourdough starter.
- Lightly coat the waffle iron with cooking spray. Ladle some of the batter into the waffle iron to fill the pan. Cook for 3 to 5 minutes, or until golden and crisp. Transfer to a cutting board and brush lightly with some of the remaining melted butter. Press the waffle into the cinnamon sugar to coat on both sides. Repeat to cook the rest of the waffles.
- To serve, top your waffles with the pineapple, mixed berries, and coconut flakes. Enjoy with sweet maple syrup on the side.
- TIP: Once completely cool, these waffles can be frozen for up to 2 months. Cover in plastic wrap and a layer of foil before freezing. Bake frozen at 350°F (180°C) until warmed through.
CINNAMON-SUGAR WAFFLES WITH BLUEBERRY SYRUP
Provided by Patrick and Gina Neely : Food Network
Time 45m
Yield 2 1/2 cups syrup
Number Of Ingredients 13
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and 1/2 teaspoon salt.
- In another bowl, whisk together the milk, eggs, and butter. Add the wet mixture to the dry and whisk to combine, being careful not to over mix. Some lumps are good.
- Depending on the size of your waffle maker, add 1/4 to 1/2 cup of batter into the center of the waffle iron. Close the lid and cook until golden and crisp, 3 to 5 minutes.
- Add the blueberries, maple syrup and zest to a saucepan and heat over medium heat. Use a wooden spoon to break up some of the berries. Simmer for 5 minutes.
CAROL'S CINNAMON WAFFLES
If you like those cinnamon waffles from the frozen food department of the grocery store, you'll love these! I developed this recipe because I don't care for syrup. Most waffles need the sweetness of syrup to make them special. These waffles are yummy just as they are; no syrup necessary! Whipped cream and fruit are a great addition if you want to go all out or just add butter and powder sugar to the top. These may brown quicker than standard waffles because of the sugar in them, so test the first one and adjust the time. I have also added 2 tablespoons ground flaxseed; you can't taste a difference. Enjoy!
Provided by Carol Castellucci Miller
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 18
Number Of Ingredients 11
Steps:
- Whisk flour, white sugar, brown sugar, cinnamon, baking powder, and salt together in a bowl until no lumps remain.
- Pour milk, vegetable oil, and vanilla extract into the flour mixture; stir until just combined.
- Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
- Fold the the beaten egg whites into the batter.
- Preheat a waffle iron and coat with cooking spray.
- Pour batter onto waffle iron in batches and cook until crisp and golden brown, about 2 minutes; repeat until all batter is used.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 21.1 g, Cholesterol 1.9 mg, Fat 6.7 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 158.6 mg, Sugar 9.9 g
CINNAMON SUGAR WAFFLES
The cinnamon sugar bakes into a sweet, crunchy topping when the lid of the waffle iron is closed.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 3
Steps:
- In a small bowl, combine sugar and cinnamon; set aside.
- Make batter, following steps 1 through 3 in the Buttermilk Waffles recipe.
- Ladle 1/3 cup batter onto each square of the waffle grid; spread almost to the edges. Sprinkle with 1 to 2 teaspoons cinnamon sugar.
- Close lid; bake 3 to 5 minutes, until no steam emerges from waffle iron. Transfer to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve warm.
SAM'S SOURDOUGH WAFFLES
A crispy outside with thick softness within - my family won't stop enjoying them every week! The fact that this recipe is simple to remember and asks for minimal amounts of perishables makes it great for camp-outs or fund-raising breakfasts. This recipe is from a friend who used it to make fantastic pancakes: Thanks Mr. Hannula!
Provided by Sam Nemati
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 4h18m
Yield 15
Number Of Ingredients 9
Steps:
- Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
- Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
- Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
- Preheat a waffle iron according to manufacturer's instructions.
- Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 19.1 g, Cholesterol 24.9 mg, Fat 8.2 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 408.2 mg, Sugar 2.1 g
GRANDMA'S SOURDOUGH WAFFLES
When we were kids, my grandmother used to make this waffle recipe for us every time we would visit. I loved these waffles, but no matter which restaurants I visited I could never find any I liked as well. I recently bought a waffle iron, and my grandmother sent me the recipe. It tastes best, of course, with real maple syrup. Just a warning: this recipe must be started the night before. I've found, in my own experience, that the taste is stronger if you let it sit for 10-10.5 hours instead of, say, 7.5-8 hours. (I've tried it both ways.) We like it stronger. Note: Down below I included the overnight time under "cooking" since it is considered passive work time. The waffles do NOT cook for that long, of course! Enjoy!
Provided by Caryn Caldwell
Categories Breakfast
Time 8h15m
Yield 8-9 waffles, 4 serving(s)
Number Of Ingredients 10
Steps:
- The night before you want your waffles, mix the flour, yeast, and lukewarm water.
- Put in tall bowl, as it will rise quite a bit.
- Cover with towel and let sit in room temperature overnight.
- In the morning, uncover and stir.
- Don't be put off by the texture. It is supposed to look weird. Really.
- Add the eggs and oil/milk, enough to make it thin enough to use.
- It might be a little tough to make it all mix together, because it tends to be a bit sticky, but keep at it.
- Usually helps if you've mixed the eggs a little in a separate bowl, so you're not dealing with a whole yolk.
- In small, separate bowl combine baking soda and sugar. Mix until no lumps.
- Add to soda & sugar mixture to bowl with waffle dough.
- Stir until mixed in.
- Let sit about fifteen minutes. (A good time to start preheating your waffle iron.)
- Spray waffle iron with cooking spray. You'll need to repeat this occasionally as the spray wears off.
- Experiment with amounts of waffle dough to put in the iron and times. For us, we use a ladle and cook each waffle for 3-5 minutes. Those sizes and times work perfectly for us, but I'm sure waffle irons vary in size and cooking times.
- You can get creative with adding other ingredients. I haven't tried any of these yet, but I've heard adding crumbled bacon, blueberries, grated apples, etc. to the mix before making the waffles works well.
- For us, the recipe usually yields 8-9 waffles, enough for 3-4 people. It might differ for your waffle iron.
Nutrition Facts : Calories 467.7, Fat 10.3, SaturatedFat 1.8, Cholesterol 105.8, Sodium 355.4, Carbohydrate 78.7, Fiber 2.9, Sugar 6.7, Protein 13.5
CORNMEAL SOURDOUGH WAFFLES
Light and crispy, that about says it all. I love cornmeal griddle cakes and have been attempting to adapt them to sourdough waffles. This works quite well. Serve with fresh blueberries, maple syrup or jam. This recipe makes quite a few; however, they freeze well and can be reheated in a toaster oven for a quick weekday breakfast.
Provided by PaulaG
Categories Breakfast
Time 40m
Yield 14 waffles
Number Of Ingredients 12
Steps:
- Before going to bed, put 1/2 cup starter in a large mixing bowl, stir in 2 cups buttermilk, sugar, white and wheat flour; mix well and cover with cloth.
- Next morning, while waffle iron is preheating, beat egg whites until stiff.
- Lightly beat egg yolks and add to starter mixture, stir in cornmeal, butter, soda, salt, vanilla and cinnamon if using; add additional buttermilk if batter seems to stiff.
- Fold in beaten egg whites and bake in waffle iron as per manufactures directions.
- Place on wire racks to cool completely before packaging and freezing.
- To reheat, toast in toaster oven to desired degree of crispness.
- Please note that the cook time does not reflect the overnight proofing of the batter.
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