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Killer Sourdough Sourcream Waffles

Sourddough Sourcream Waffles

I was going to make up some sourdough waffles using the recipe available on my website http://www.northwestsourdough.com/recipes.html , but my son asked me to add more eggs to the batter. So I decided to not only add an extra egg, but to add some sourcream as well. When I baked (waffled, griddled?) up the waffles, my son was really happy (how can you NOT make a 16 year old boy happy with waffles?) but my daughter said, “These are KILLER waffles, mom!” So I will pass on the changes to the recipe to you and see what you think.

First bowl – whisk together:

  • 2 cups vigorous sourdough starter at 166% hydration
  • 1.5 cups warm water (80-90 degrees)

Second bowl – add each following ingredient and then beat with whisk after each addition:

  • A stick of melted butter (4 oz) (real butter, no substitutes)
  • 2 Tablespoons Malt Syrup (I did not level off the Tablespoon)
  • 5 large eggs
  • 1/2  cup of sour cream (no low fat or no fat stuff!)

Third bowl – Add following ingredients and mix thoroughly:

  • 3 cups all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 Tablespoon baking powder

Now add the contents of  bowl one and bowl two together and using your whisk, mix thoroughly. Then add the contents of bowl three to the bowl of wet ingredients and whisk all together until blended. Let the mixture set for ten minutes while your waffle iron is heating to a high heat. The batter is a bit thin, but if it is too thick the waffles will be heavy, not light and crispy with a fluffy, soft interior. I spray my waffle iron when it is heated, with pan spray, and then I use one ladle of batter for my waffle iron and cook on high until it is as brown as I like. These waffles are so good that the taste of smooth, rich butter continues as you swallow each bite. The outside is crisp, but not crunchy, the interior like I mentioned, is soft, rich, smooth and really awesome. Try some and see if you don’t think so as well! This recipe makes enough for my large family, I think it made 12 – 15 eight inch waffles. So cut down on the amounts if you want less, don’t be afraid to put in three eggs if you are halving the recipe. Enjoy!

Sourdough Sourcream Waffles

Sourdough Sourdcream Waffles

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2 Comments

  1. TONYK TONYK
    May 4, 2014    

    I DON’T KNOW HOW I HAVE MISSED THIS RECIPE BUT IT SOUNDS SO GOOD I WILL TRY IT THIS WEEKEND — I HAVE MADE YOUR RECIPE FOR SD PANCAKES — WHITLEY’S? — I THINNED IT AND MADE WAFFLES –AND THEY ARE SO FAR MY FAVORITE AS WELL AS ALL OF MY FAMILY’S BUT THIS MAY SURPASS IT — I WILL LET YOU KNOW — SORRY YOU ARE CLOSING THE SD FORUM BUT THE COMMENTS AND INPUTS HAVE REALLY SLOWED DOWN — I ASKED A FEW DIFFERENT COMMENTS TO GET SOME INPUT BUT GOT LITTLE OR NO RESPONSE — THANKS AS ALWAYS FOR YOU HELP AND INPUT —

    TONYK

    [email protected]

  2. March 27, 2008    

    It’s wafflemania! I just made cardamom sourcream waffles last weekend (sans sourdough).

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