Ingredients
-
1/2
-
2 - 2 1/2
-
2
-
1
-
1
-
3
-
1
-
2 - 3
-
1
-
1
-
1
-
1
-
-
-
Directions
Cornmeal Sourdough Waffles, Light and crispy, that about says it all I love cornmeal griddle cakes and have been attempting to adapt them to sourdough waffles This works quite well Serve with fresh blueberries, maple syrup or jam This recipe makes quite a few; however, they freeze well and can be reheated in a toaster oven for a quick weekday breakfast , This one was a total flop for me It literally glued my waffle iron shut even after I had oiled it And the parts that I was able to scrape off tasted like sand paper , Have always enjoyed sourdough, & that’s what drew me to this recipe! And then there’s the combo of whole wheat & white flours along with the cornmeal! Very, very tasty! Did freeze some just to see how that works out, & the rest were serve with a choice of either cottage cheese or vanilla yogurt AND a homemade strawberry sauce! OUTSTANDING! Thanks much for sharing the recipe! [Made & reviewed for one of my teammates in the Aus/NZ Recipe Swap #17]
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Before Going to Bed, Put 1/2 Cup Starter in a Large Mixing Bowl, Stir in 2 Cups Buttermilk, Sugar, White and Wheat Flour; Mix Well and Cover With Cloth. |
|
2
Done
|
Next Morning, While Waffle Iron Is Preheating, Beat Egg Whites Until Stiff. |
|
3
Done
|
Lightly Beat Egg Yolks and Add to Starter Mixture, Stir in Cornmeal, Butter, Soda, Salt, Vanilla and Cinnamon If Using; Add Additional Buttermilk If Batter Seems to Stiff. |
|
4
Done
|
Fold in Beaten Egg Whites and Bake in Waffle Iron as Per Manufactures Directions. |
|
5
Done
|
Place on Wire Racks to Cool Completely Before Packaging and Freezing. |
|
6
Done
|
to Reheat, Toast in Toaster Oven to Desired Degree of Crispness. |
|
7
Done
|
Please Note That the Cook Time Does not Reflect the Overnight Proofing of the Batter. |
