Cornmeal Sourdough Waffles Recipes

SOURDOUGH WAFFLES

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.

SAM'S SOURDOUGH WAFFLES

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.

LEMON-RICOTTA CORNMEAL WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
• Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
• Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.

CORNMEAL SOURDOUGH WAFFLES

Steps:

• 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.
• Next morning, while waffle iron is preheating, beat egg whites until stiff.
• 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.
• Fold in beaten egg whites and bake in waffle iron as per manufactures directions.
• Place on wire racks to cool completely before packaging and freezing.
• To reheat, toast in toaster oven to desired degree of crispness.
• Please note that the cook time does not reflect the overnight proofing of the batter.

SOURDOUGH WAFFLES

Steps:

• In a medium bowl, combine flour, sugar, and 1 1/2 cups warm water. Whisk until well combined and no lumps remain. Add more water if necessary to achieve the proper consistency. Add sourdough starter, and whisk to combine. Cover batter with plastic wrap, and let sit at room temperature (place it in the sink in case the batter bubbles over), for at least 12 hours.
• Heat a nonstick waffle iron. Remove 1/2 cup batter, and add to remaining sourdough starter to keep the starter alive.
• Add cornmeal and salt to batter, and whisk to combine. Whisk in oil and egg yolks. Combine baking soda with 1 tablespoon water, and stir into batter. In a separate bowl, whisk egg whites to stiff glossy peaks, then fold into batter.
• Spray the waffle iron with cooking spray. Spoon in batter to fill but not overflow iron. Close lid; bake until no steam emerges from waffle iron, 3 to 5 minutes. Quickly flip the waffle back and forth between hands to cool it and to ensure an even crispness on both sides. Repeat with remaining batter. Place the waffles on serving plates. Serve with desired toppings.

SOURDOUGH WAFFLES

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.

GRANDMA'S SOURDOUGH WAFFLES

Steps:

• The night before you want your waffles, mix the flour, yeast, and lukewarm water.
• Put in tall bowl, as it will rise quite a bit.
• Cover with towel and let sit in room temperature overnight.
• In the morning, uncover and stir.
• Don't be put off by the texture. It is supposed to look weird. Really.
• Add the eggs and oil/milk, enough to make it thin enough to use.
• It might be a little tough to make it all mix together, because it tends to be a bit sticky, but keep at it.
• Usually helps if you've mixed the eggs a little in a separate bowl, so you're not dealing with a whole yolk.
• In small, separate bowl combine baking soda and sugar. Mix until no lumps.
• Add to soda & sugar mixture to bowl with waffle dough.
• Stir until mixed in.
• Let sit about fifteen minutes. (A good time to start preheating your waffle iron.)
• Spray waffle iron with cooking spray. You'll need to repeat this occasionally as the spray wears off.
• Experiment with amounts of waffle dough to put in the iron and times. For us, we use a ladle and cook each waffle for 3-5 minutes. Those sizes and times work perfectly for us, but I'm sure waffle irons vary in size and cooking times.
• You can get creative with adding other ingredients. I haven't tried any of these yet, but I've heard adding crumbled bacon, blueberries, grated apples, etc. to the mix before making the waffles works well.
• For us, the recipe usually yields 8-9 waffles, enough for 3-4 people. It might differ for your waffle iron.