Hubby likes tons of butter and maple syrup. I like my waffles with strawberry sauce.
Twenty four to forty eight hours before you want to cook the waffles, mix the following in a two quart pitcher that has a lid: 2 cups of all purpose flour, 1 teaspoon white sugar, 2 cups of warm water and 2 packages of dry active yeast. Mix it well and put the lid on the pitcher (leaving a very small vent opening). Let it sit at room temperature 24 to 48 hours.When you are ready to cook, stir the starter and add:
1 teaspoon salt
2 tablespoons white sugar
2 eggs (slightly beaten)
1/4 cup vegetable oil
1 teaspoon baking soda
Stir well and let it sit for about five minutes. If you mix everything right in the pitcher, you can use it to pour the batter into the waffle iron. I don't grease or spray my waffle iron, but I'm not sure how yours works.
If you rather have pancakes, make the starter just like you did for the waffles, but change the rest of the ingredients:
2 slightly beaten eggs
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 tablespoons vegetable oil
Mix well and let sit 5 minutes. Fry on very lightly oiled griddle.
This last minute photo is a cross section of one of the waffles. You can see all of the bubbles inside of the waffle...that tells you how light and airy they are!!
NOTE: This sourdough starter expands at least 3 times its initial size before it's time to bake. Don't let the initial size of the batter fool you. It will increase dramatically, then subside. It will increase AGAIN when you add the baking soda just before cooking the waffles. I have had the best luck using a 2 quart koolaid pitcher...I haven't had it spill over yet (it comes close) but it won't.
SOURDOUGH WAFFLES FOOD RECIPESBy Coleen Marie