Friday, September 20, 2013

September Sourdough Surprises - Waffles

Ah, breakfast. The most important meal of the day. And probably the most fun, if you have time to do it up right!

This month, Sourdough Surprises had breakfast in mind when presenting our challenge - specifically, pancakes and waffles!

I've made sourdough pancakes before and they were a big hit. So for this challenge, I thought I'd switch it up and do waffles!  And, to make it all the more fun, we made them for dinner instead of in the morning. What's more fun than breakfast for dinner?

All it takes is a tiny bit of planning. The batter, while easy to prepare, needs to be mixed together a good eight hours in advance. No problem - I just whipped it all up after dropping little miss off at school in the morning!

The directions said that once all of the ingredients were incorporated, I would find myself with a nice, thick batter.

Umm... not so much. I was a bit worried, but covered it up and let it rest for the whole day, hoping that it would still work.

As dinner time approached, it was time to pull out the waffle iron and get down to the real work!

These cooked up beautifully - nice and crisp and golden, just how a waffle should be.

I will say that I think this recipe might be more suited to a traditional waffle iron rather than the Belgian style I have, but I don't think it matters too much either way.

We served ours with a delicious apple/pear compote on top.

And, of course, pork roll and mixed fresh berries on the side, as well, but the star of the dinner was definitely the waffles. Both kids ate theirs right up, and neither guesses that sourdough was involved!

So what breakfast goodie did you go with this month? Link up and let's see!

Sourdough Waffles
(from Breadtopia)

4 oz (1/2 cup or 115 g) butter
8 oz (1 cup or 225 g) milk (I used coconut milk)
9 oz (about a cup or 255g) white starter
1 tsp salt
1 Tbsp (packed) brown sugar
6 oz (about 1 1/2 cups or 170 g) all purpose flour
2 eggs
1/4 teaspoon baking soda

Heat the butter and milk in a small saucepan over medium heat until the butter is fully melted. Allow the  mixture to cool to room temperature.
As the milk and butter cool, combine your sourdough starter, salt, brown sugar and flour.  Once the milk mixture cools, combine everything together.
Once your batter is done, cover the bowl tightly with plastic wrap and let it stand at room temperature for 8-14 hours. (You can do this before going to bed if you want to have these for breakfast!)
When you are ready to proceed, preheat your waffle iron.
As it heats, beat the eggs and baking soda into the rested batter.
Pour 1/2 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.
Top as desired and enjoy!


  1. Hey, I made this same recipe! It's a good one, yes?

    Mmmmm, waffles for dinner... I think I know what I'm making for dinner tonight! ;)

  2. I know so little about waffles and waffle irons. Now I'm going to have to google the difference between Belgian and traditional irons. *smile*

    Coconut milk in your waffle? Oh, I must try this.

  3. Me too, Kelster - I don't know the difference either.

  4. Your waffles look beautifully golden and crispy! Mine always turn out floppy so I'm jealous. :)

  5. Your waffles look gorgeous. I'm loving the autumnal vibe with the compote & the toasty coconut sweetness in the batter. Yum! I need to get a waffle iron...

  6. Waffles for dinner and topped with apples. Sounds good to me. They look great!

  7. Delicious job! Love the compote on top, and glad that the batter being so thin didn't mess with your results. They look delicious!

  8. Mmmm, love the coconut milk idea. I'm tempted to top this with a scoop of coconut ice cream and go tropical with some crushed pineapple syrup.


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