Sourdough Waffles

I found this recipe on a favorite food storage site I have found. She explains everything so easily and then gives you equivalents in what you would use if you were eating with your food storage! I tried these waffles and they were great!

Check out her site, there is a link on this site

www.everydayfoodstorage.net

Sourdough Waffles

Step 1: Make the Sourdough Starter (AT LEAST 12 HOURS AHEAD OF TIME)

In a large glass, plastic or ceramic bowl, combine:

2 c. white flour (we don’t use whole wheat flour, but feel free to try it out!)

1 c. milk (3 T. Powdered Milk + 1 C. Water)

1 c. plain yogurt (not vanilla) with active cultures (Dannon’s regular yogurt has active cultures; read the labels on other brands—if it’s not mentioned, it’s not in there)*

Mix until smooth with a plastic or wooden spoon or whisk. Never use metal utensils with sourdough. (It will leach the metal, ruining the batter and the bowl!) Cover the bowl with a cloth and put it in a warm place in your house. If you check on it after several hours, you should see it getting bubbly and producing a pleasant yeasty smell. The longer it sits, the better the finished product will taste and smell.

Step 2: Make the Waffles

Turn on your waffle iron, then stir down the starter and add:

2 eggs (2 T. Dehydrated Eggs + 1/4 C. Water)

2 tablespoons sugar

1 teaspoon salt

¼ c. vegetable oil
Mix until completely smooth. When the waffle iron is ready, add:1 teaspoon baking soda
Combine thoroughly and use immediately. Top with your favorite syrup, jam or jelly. Makes a great dessert too. Try it with a scoop of vanilla ice cream, chocolate syrup and whipped cream. Bon appetite!

BTW, the batter does not keep well, not even for a few hours in the refrigerator. If you have more than you need, make up the waffles and freeze the finished product. Or invite some friends and/or family to come join in the feast.

*OR 1 tablespoon dry active yeast. If you use yeast, you’ll need to start 24 hours ahead of time.