Cornmeal Sourdough Waffles Recipes

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.

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.

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.

Steps:

• Grease and preheat a waffle iron according to manufacturer's instructions.
• Mix sourdough starter and eggs in a bowl. Mix in flour, baking soda, salt, and sugar. Stir applesauce into the batter; mix well to combine.
• Pour 1/4 to 1/2 cup of the batter onto the preheated waffle iron. Bake until golden brown according to manufacturer's instructions, about 3 minutes.