Grandmas Sourdough Waffles Recipes
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
SOURDOUGH WAFFLES RECIPE
Steps:
- Gather the ingredients.
- Preheat your waffle iron to medium or dark and preheat your oven to 200 F.
- In a large bowl, whisk together the sourdough starter, milk, and eggs until completely incorporated.
- In another bowl, mix together the flour, baking powder, sugar, and salt.
- Add the dry ingredients to the wet. Add the melted butter and mix until just incorporated.
- Ladle onto the preheated waffle iron. Cook for approximately 4 minutes until golden brown and fragrant. Times will vary depending on your specific waffle iron.
- Keep the first waffles warm in the oven while you cook the rest of the batter. When all of the waffles are done, remove from oven and serve immediately. Store leftovers in an airtight container for up to three days and heat before serving.
Nutrition Facts : Calories 387 kcal, Carbohydrate 62 g, Cholesterol 141 mg, Fiber 3 g, Protein 13 g, SaturatedFat 5 g, Sodium 998 mg, Sugar 12 g, Fat 10 g, ServingSize 3 waffles (3 servings), UnsaturatedFat 0 g
SOURDOUGH DISCARD WAFFLES
These Sourdough Discard Waffles are golden, crispy and fluffy in all the right ways. If you are looking for a way to use up some of your starter, these waffles are a satisfying way to do it.
Provided by Rustic Family Recipes
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- Turn on your waffle maker so it can heat up. Preheat oven to 200F and place an oven-safe plate inside. Put cooked waffles on the plate to keep warm while you're working.
- In a large bowl, combine the sourdough discard, milk, sugar, eggs and melted butter. Mix well. Make sure that your melted butter is warm, not hot before adding it to the bowl.
- In a medium bowl, combine the flour, baking powder and kosher salt. Mix briefly.
- Add dry ingredients to the wet ingredients. Stir until there are no large lumps or bits of dry batter visible.
- Spoon batter into your waffle maker. How much batter you use will depend upon the size of your waffle maker. In my regular American waffle maker, I use about 1/2 cup of batter per waffle. In my deep Belgian waffle maker, which makes thicker/larger waffles, I use about 3/4 cup of batter per waffle.
- Cook time will also depend on your waffle maker and how much batter you are cooking at once. In my American waffle maker, these are ready in about 2 minutes. In my Belgian waffle maker, they are ready in 3 minutes.
- Serve with your favorite toppings.
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
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 B'S SUPER WAFFLES
This was my grandma's favorite waffle recipe. It has become a family favorite enjoyed on special occasions not only by her grandchildren but great-great grandchildren as well. The clipping is yellow with age clipped I suspect from the local daily paper many many years ago.
Provided by Gerry
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- note: if you do not have sour milk or buttermilk measure 2 tablespoons vinegar into your 2-cup measuring cup and fill to the two-cup mark with sweet milk and let it stand while you prepare other ingredients.
- Sift together: 2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt.
- Combine: 2 cups sour milk or butter milk 4 eggs well beaten Add the milk and eggs to dry ingredients,beat until smooth with a hand mixer or electric mixer on high speed.
- Stir in 3/4 cup melted margarine or salad oil.
- Bake in preheated waffle iron until crisp and golden. For large maker 2 cups for small maker 1 cup batter.
- Serve with your favorite toppings.
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