SOURDOUGH WAFFLES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 12
Number Of Ingredients 13
Steps:
- In a medium bowl, combine flour, sugar, and 1 1/2 cups warm water. Whisk until well combined and no lumps remain. Add more water if necessary to achieve the proper consistency. Add sourdough starter, and whisk to combine. Cover batter with plastic wrap, and let sit at room temperature (place it in the sink in case the batter bubbles over), for at least 12 hours.
- Heat a nonstick waffle iron. Remove 1/2 cup batter, and add to remaining sourdough starter to keep the starter alive.
- Add cornmeal and salt to batter, and whisk to combine. Whisk in oil and egg yolks. Combine baking soda with 1 tablespoon water, and stir into batter. In a separate bowl, whisk egg whites to stiff glossy peaks, then fold into batter.
- Spray the waffle iron with cooking spray. Spoon in batter to fill but not overflow iron. Close lid; bake until no steam emerges from waffle iron, 3 to 5 minutes. Quickly flip the waffle back and forth between hands to cool it and to ensure an even crispness on both sides. Repeat with remaining batter. Place the waffles on serving plates. Serve with desired toppings.
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
CORNMEAL WAFFLES
These delicious whole wheat and cornmeal waffles have a light crunchy texture. Serve hot with syrup, or fruit and whipped cream.
Provided by DOE2
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat a waffle iron, and coat with cooking spray.
- In a medium bowl, stir together the whole wheat flour, cornmeal, sugar, baking powder and baking soda. Make a well in the center, and stir in the buttermilk just until smooth. In a separate bowl, whip egg whites with an electric mixer until thick enough to hold a soft peak. Carefully fold the egg whites into the batter.
- Spoon batter onto the hot waffle iron in an amount appropriate for your iron. Close, and cook until the iron stops steaming, and the waffles are golden brown.
Nutrition Facts : Calories 129.6 calories, Carbohydrate 25.9 g, Cholesterol 2.2 mg, Fat 0.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 0.3 g, Sodium 305.5 mg, Sugar 4.7 g
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.
CRISPY CORNMEAL WAFFLES
Make and share this Crispy Cornmeal Waffles recipe from Food.com.
Provided by P48422
Categories Breakfast
Time 8m
Yield 6 waffles
Number Of Ingredients 10
Steps:
- Preheat waffle iron.
- Set oven on low to keep waffles warm after they are cooked.
- Mix the dry ingredients together.
- In another bowl, mix the all the wet ingredients together including the melted butter.
- Pour the wet into the dry and mix just until they are combined.
- Lightly spray your waffle iron with non-stick and pour about 1/2 c.
- batter for each waffle.
- Cook until browned and crisp.
- NOTE: I like to serve these with maple syrup and citrus fruit sections, along with some browned breakfast sausages.
CORNMEAL WAFFLES
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, brunch, main course
Time 25m
Yield Four to 14 waffles, depending on the size of the waffle iron
Number Of Ingredients 10
Steps:
- Put the cornmeal in a saucepan and pour the boiling water over it. Stir in the salt and shortening. Set the saucepan in a basin of simmering water and cover. Let cook, stirring occasionally, about 10 minutes. Remove from the heat.
- Beat the egg yolks and add them to the cornmeal mixture, stirring.
- Sift together the flour, baking soda and baking powder. Blend the milk with the buttermilk and alternately add this and the flour mixture to the cornmeal mixture. Beat the egg whites until stiff and fold them into the mixture. There should be about four and one-half cups.
- Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer's instructions.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 1 gram
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