SOURDOUGH WAFFLES
This recipe requires your sourdough starter to be fed on a 12-hour schedule. If you usually refresh every 24 hours, simply begin feeding your starter every 12 hours two days in advance. Once you reach the fourth feeding, you can start making waffles from your discard. Similarly, if you typically keep your starter in the fridge, bring it to room temperature and feed every 12 hours for 3 days before waffling up.
Provided by Alton Brown
Categories main-dish
Time 9h
Yield 4 Belgian waffles
Number Of Ingredients 13
Steps:
- Combine the starter, milk and flour in a medium bowl and cover with plastic wrap. Rest for 8 hours at room temperature, until the batter is light, full of bubbles, and roughly doubled in size. (If you'd like to make these for breakfast, you can refrigerate the batter overnight after this 8-hour rest.)
- Stir the egg yolk, butter, sugar and salt into the starter mixture until just combined and set aside.
- Beat the egg white and cream of tartar with a hand mixer on high until stiff peaks form, about 1 to 2 minutes, then fold the egg white into the batter using as few folds as possible to keep it from deflating (see Cook's Note). Rest the batter at room temperature for 20 minutes.
- Heat a Belgian waffle iron on medium heat. When hot, lightly coat both plates with nonstick spray. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations and cook until crisp and golden brown. Serve immediately or cool on a rack and wrap in plastic wrap followed by foil and freeze for up to 3 months.
- To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note).
- For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.
- Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work. The waffles are to be made with the discarded percentage of starter.
SOURDOUGH BANANA NUT WAFFLES
Here is another great use for your sourdough starter. These waffles have a hint of spice and bake up crisp and golden. They freeze well and can be popped into the toaster oven for a quick breakfast treat.
Provided by PaulaG
Categories Breakfast
Time 35m
Yield 10 waffles
Number Of Ingredients 14
Steps:
- The night before, feed the starter as you usually would. The next morning measure out 1 cup of starter and return remainder to crock.
- Preheat your waffle iron.
- In a large bowl, stir the baking powder, soda, flour, sugar and spices.
- In a small bowl lightly beat the egg yolks until light and lemon colored, stir in the mashed banana, extract and butter.
- Stir the banana mixture into the flour along with the stater and milk; stir to combine well; stir in nuts.
- Beat the egg whites until light and fluffy, fold into batter.
- Pour batter, about 1/3 to 1/2 cup per waffle into the waffle iron and bake until golden brown.
- Makes about 10 waffles that measure 3 1/2 inches x 4 inches.
Nutrition Facts : Calories 219.1, Fat 10, SaturatedFat 3.7, Cholesterol 51.5, Sodium 198.9, Carbohydrate 27.2, Fiber 1.6, Sugar 4.3, Protein 5.7
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 AND BANANA PANCAKES
A tasty and easy breakfast for two hearty appetites! Perfect for when you need to use up some starter and have an overripe banana. I add mini chocolate chips to mine.
Provided by Carolyn Meigs
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk flour, sugar, baking soda, salt, and cinnamon together in a large bowl.
- Mash banana in another bowl. Stir in sourdough starter, sour cream, egg, 2 tablespoons butter, and vanilla extract. Add to the flour mixture and stir until just combined. Mix in milk gradually until batter is pourable but some lumps remain.
- Heat a griddle over medium-high heat. Grease lightly with melted butter. Pour 1/4 cup batter onto the griddle for each pancake, keeping them 2 inches apart. Cook until bubbles form and the edges are dry, about 2 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining butter and batter.
Nutrition Facts : Calories 172.7 calories, Carbohydrate 20.5 g, Cholesterol 39.5 mg, Fat 8.4 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 5 g, Sodium 246.9 mg, Sugar 5.3 g
COLORADO SOURDOUGH WAFFLES
I developed this recipe after a longing for sour dough waffles. It is the compilation of several recipes and experiments. They are what a waffle should be, crispy on the outside and moist and tender on the inside. I attribute the crispness to the rice milk. You can substitute any other milk.
Provided by COTopChef
Categories Breakfast
Time 20m
Yield 12-16 Waffles, 4-8 serving(s)
Number Of Ingredients 14
Steps:
- NIGHT BEFORE.
- Combine all the Sponge ingredients (starter, flour and water) in a large mixing bowl. (Be sure the bowl is large enough that batter will not overflow the bowl as it expands by producing carbon dioxide).
- Allow to sit at room temperature, loosely covered for 12 hours or longer. (Any extra sponge can be added back to your starter).
- NEXT MORNING.
- Separate the eggs and beat egg whites until form stiff peaks.
- In medium bowl, beat egg yolks, milk and oil.
- Stir in the Sourdough Sponge and mix well.
- In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together.
- Stir the dry ingredients into the egg wet mixture.
- Allow mixture to rest for at least 10 minutes. (If not used right away, cover and refrigerate - do the same for any left over batter or freeze it.).
- Fold in the whipped egg whites.
- Ladle batter on to preheated waffle iron and bake per iron's instruction.
- Serve with butter, warm syrup, fruit compote, fresh berries and/or whipped cream.
- TIPS & TRICKS:.
- - Spray the iron with vegetable spray only before the first waffle.
- - Refrigerate or freeze any remaining batter. Bring to room temp before using.
- - Bake any remaining batter for a little less time and freeze the waffles in resealable bags for another day. Re-heat in toaster.
SOURDOUGH WAFFLES
This recipe is posted as a compliment to Recipe #160205; offering another use for the Basic Batter (sponge) used in both. Recipe comes from the Goldrush Sourdough Comapny.
Provided by Galley Wench
Categories Breakfast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Night Before:.
- Combine all the Basic Batter ingredients (starter, flour, sugar and water in a large glass or plastic container -- be sure the container is large enough that batter does not overflow as it produces caron dioxide and expands.
- Allow to sit at room temperature, loosely covered for 6 to 12 hours. (Note: If not using the basic batter right away after proofing, or have some left over, store in a glass or plastic container, cover tightly and refrigerate.).
- Next Morning --
- Beat egg whites until form stiff peaks.
- In medium bowl, beat egg yolks, milk and butter.
- Stir in Basic Batter.(Store the balance in the refrigerator for future use. See Recipe #160205 for uses of the left over batter).
- In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together;
- Stir into the egg yolk mixture.
- Allow mixture to rest for 10 minutes.
- Gently fold in egg whites.
- Ladle batter on to preheated waffle iron.
- Follow manufactures instructions.
BANANA WAFFLES
Make and share this Banana Waffles recipe from Food.com.
Provided by Mimi Bobeck
Categories Breads
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Beat the egg yolks until thickened.
- Add the milk and melted butter into yolks.
- Beat egg whites until stiff and set aside.
- Mix together the dry ingredients then add them to the yolk mixture.
- Add the beaten egg whites into the yolk mixture.
- Gentle stir in the bananas.
- Pour into a hot waffle iron.
- Bake for 3 minutes.
Nutrition Facts : Calories 506.4, Fat 26.2, SaturatedFat 15.5, Cholesterol 166.8, Sodium 764.4, Carbohydrate 58.1, Fiber 2.4, Sugar 6.8, Protein 10.2
SOURDOUGH BANANA BREAD
I enjoy finding interesting different things to make from Alaskan sourdough starter (see recipe #7020 for instance), so I was so happy when I was able to adopt this recipe! :)
Provided by Julesong
Categories Sourdough Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream together the shortening and sugar, add egg and mix until blended.
- Stir in bananas and sourdough starter.
- Add orange peel or vanilla.
- Stir flour and measure again with salt, baking powder and soda.
- Add flour mixture and walnuts to the first mixture, stirring until just blended.
- Pour into greased 9 x 5-inch loaf pan.
- Bake in 350 degree oven for 1 hour or until toothpick comes out clean.
- Cool to cold before slicing.
SOURDOUGH BELGIAN WAFFLES
Crispy waffles on the outside and tender on the inside. These are great anytime. Serve them topped with fresh fruit and whipped cream for dessert or top with warm maple syrup for a true breakfast treat.
Provided by PaulaG
Categories Breakfast
Time 1h15m
Yield 14 4x4 inch waffles
Number Of Ingredients 9
Steps:
- Proof starter as usual the night before, the next morning, measure out 1 cup starter and refrigerate the rest.
- Separate the eggs whites from the yolk and beat the yolks until creamy; reserve the whites and allow to reach room temperature.
- To the starter add the water, powdered milk, salt, sugar and melted butter; stir to blend; stir in flour.
- Add the beaten egg yolks, cover batter and allow to stand until double (approximately 1 hour).
- Just before baking, beat egg whites until stiff but moist and gently fold into batter along with vanilla.
- Bake on preheated waffle iron as per manufacturer's recommendations.
- Please note: the preparation time does not include the time need to proof the starter.
Nutrition Facts : Calories 129.3, Fat 6.1, SaturatedFat 3.3, Cholesterol 73.6, Sodium 144, Carbohydrate 13.9, Fiber 0.4, Sugar 3.7, Protein 4.4
LIGHT AND CRISP SOURDOUGH WAFFLES
I had never been satisfied with the waffles that I had made, I had only tried non-sourdough waffles previously and I thought people must just like the novelty of waffles! That was until I found this recipe, it's easy to make and turn out light and crisp. Found on www.breadtopia.com/sourdough-waffles-and-pancakes/, recipe originaly from Nancy Silverton's Breads from the La Brea Bakery. Note: 8 waffles is the yield from my iron, it make 8 sets of 4 "sweetheart" waffles.
Provided by Cass81
Categories Breakfast
Time 8h15m
Yield 4-8 waffles, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter and milk in a pan until the butter is melted and then let cool to room temperature.
- Add the milk-butter mixture to the starter, salt, sugar and flour in a large mixing bowl (this needs to be at least double the capacity of the batter). Mix these together to form a thick batter.
- Cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you'll have the batter ready for breakfast the next day.
- Preheat your waffle iron until hot.
- Uncover the batter and whisk in the egg and baking soda.
- Pour 1/3 to 3/4 cups of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.
Nutrition Facts : Calories 231.4, Fat 14.1, SaturatedFat 8.4, Cholesterol 87.7, Sodium 445.3, Carbohydrate 21.1, Fiber 0.6, Sugar 1.8, Protein 5.1
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- Note: This is a good opportunity to feed the remainder, if necessary., In a large bowl, stir together the 1 cup (227g) unfed starter, flour, sugar, and buttermilk., Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight., To make the batter: In a small bowl or mixing cup, beat together the eggs, and oil or butter.
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