Tuesday, June 7, 2011

WAFFLES - - - -

One of my favorite things is sourdough waffles. I make these on a regular basis and store them in the freezer so that they are always available. I find that they are good breakfast, lunch and dinner. Oh, so easy to make, oh, so delicious, and oh so good for you. Try using them as a bread for a ham sandwich or with a scoop of ice cream between two of them.

This is the sourdough starter pot that I keep in the fridge. I also keep a cup of sourdough in the freezer in case the starter in the fridge goes bad or gets to "liquory." I try to keep half of the "liquor" poured off each time I use the sourdough. Did you know that this "liquor" is what the 49er's drank to give than that "high kick?" It can get powerful!

This is what the batter looks like. As you can see I have already used a good bit of it. The batter is usually very thick depending on how thick your sourdough is. If you perfer to make pancakes instead of waffles, just add a bit more liquid.

My waffle iron is an inexpensive one from WalMart but makes 2 good size waffles and works like a little gem. This need not be an expensive item. I like this one because it clicks when the waffles are done.

This is the finished product. The receipe makes 18 to 20 waffles.
This is a good way to spend an hour or so stocking the freezer so that this delightful food is available at the drop of my hat.


1 Cup milk*

3 large eggs - Beat milk and eggs together.

Add: 2 Cups sourdough starter

1 3/4 Cup flour

2 tsp bakiing powder

1 tsp. soda

1 1/2 tsp salt

1/4 Cup sugar

1/4 cup melted butter.

Stir all ingredients until well mixed. Let stand while the waffle iron is heating. My waffle iron takes 1/3 Cup per waffle.

* I often use fruit juice for part of the liquid, i.e. lemon or orange, makes wonderful tasting waffles. If you perfer to make pancakes, just add a bit more liquid to make batter a bit thinner.




weaverpat said...

I've not yet used the starter for waffles. Now after seeing how yummy they look, I'll give it a try.
One of the treats I used to look forward to at the Shippensburg Fair was their waffles with ice cream and fresh strawberries.

Rugs and Pugs said...

Doris ~
I'll take mine with strawberries and blueberries and LOTS of whipped cream, please.
Pug hugs to you and Eloise :)
Lauren and Mo

Julia said...

OK Doris, I get the wants for sourdough waffles. I'll start my sourdough this evening. That's a promise. Thanks for the kick start. I've been busy running around some errands and planting the garden but eating yummy waffles is priority, right. So after I finish my little job I'll get right on that project. JB

Kim said...

Those look good. I often make breakfast for supper. I bet peanut butter would be good between 2 waffles. But I cheat and use Aunt Jemima frozen toaster waffles. :)

Anonymous said...

I love your pottery! Doris, do you have a recipe for the Sourdogh Starter?

Sharon Lovejoy said...

Oh gosh, I think waffles are soul food. I have one of those thick waffle irons, but I love the thin, heart-shaped one I have in my little cottage in Maine. And, waffles need Maine Grade B maple syrup.

This is yummy. Time for lunch!

All joys,

Sharon Lovejoy Writes from Sunflower House and a Little Green Island

Joanne said...

Always great when you can make one mess and then have enough so you can bypass the messes for other meals! Looks yummy!