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 PANCAKES
My southern grandma made these wrapped around North Carolina sausages. They are denser than traditional pancakes but taste good.
Provided by gololly
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Sift flour, baking powder, and salt together into a medium bowl.
- Beat egg in a small bowl. Stir in milk and melted butter. Add wet ingredients to dry ingredients; blend briefly. Stir in sourdough starter. Allow to rest while griddle preheats, about 10 minutes.
- Preheat a griddle to 375 degrees F (190 degrees C).
- Drop pancake batter onto the hot griddle. Cook until pancakes rise and look a bit dry on top, 2 to 3 minutes. Flip and cook until the other side is golden brown, about 2 minutes.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 15.6 g, Cholesterol 32.3 mg, Fat 4.1 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 156.4 mg, Sugar 1.5 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
SWEET SOURDOUGH
Enjoy baking sourdough bread? Try this enriched sourdough, which you can make into a brioche loaf or use to make other sweet sourdough bakes
Provided by Barney Desmazery
Categories Side dish
Time 1h10m
Yield Makes 2 tin loaves or 1 large plaited loaf
Number Of Ingredients 6
Steps:
- First, make sure your sourdough starter is active and bubbly. If it isn't, feed it again and set aside. You can check it's ready by putting a tsp of the starter in warm water - if it floats, it's ready to use. Tip the starter, most of the egg (reserving a little if you want to glaze it later), 1 heaped tsp salt and all the other ingredients except the butter, into a bowl. Mix with your hands to form a rough dough, making sure all the flour from around the bowl is mixed in. You can do this in a tabletop mixer with a dough hook, if you prefer. Leave the dough covered with a damp cloth for 30 mins.
- Tip the dough onto a clean surface and knead for 15-20 mins by hand, or 5-8 mins in a mixer with a dough hook on a medium speed, until springy and glossy. Use your hands to work the butter into the dough - this will take about 5 mins. At first, it will look like it's not coming together, but keep working the dough through your fingers and it will become smooth and glossy. Form the dough into a ball and put back in the bowl. Cover and leave in a warm place for 2-3 hrs until nearly doubled in size. Your dough is now ready to use to make enriched breads, from cinnamon rolls and babka to sweet buns and doughnuts.
- To make two tin loaves, tip the dough onto a floured work surface and knead briefly, then spilt into two. Shape the dough into two rounds, then leave for 10 mins. Form the rounds into rough oblongs, then sit them in two 900g loaf tins. Leave the loaves out for another 2-3 hrs or in the fridge overnight until the dough has doubled in size again. For a plaited loaf, place the dough in the fridge for an hour to stiffen, then split into three, roll out into equal sized lengths of dough and neatly plait together. Lift the plaited loaf onto a lined baking tray, cover and leave at room temperature for another 2-3 hrs or in the fridge overnight, until the dough has doubled in size.
- To bake, heat the oven to 200C/180C fan/gas 6. Brush the top of the loaves with the reserved beaten egg and bake for 30-35 mins until golden brown. Leave the loaves in the tins to cool a little, before transferring to a cooling rack.
Nutrition Facts : Calories 173 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.34 milligram of sodium
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