Usually on Mondays we eat sourdough waffles for breakfast. The kids love them. They are very tasty. I learned how to make these from the Gnowfglins sourdough e-course. And ever since I learned them I have been making them. It is a great way to use sourdough starter. My starter lives on my counter and I use my starter quite frequently, most days actually.
To the right you find a picture of one of my waffles this morning. This morning we had ripe bananas so I had banana and whipped cream as my toppings. Very tasty.
Origin: Europe
Difficulty: easy
Time: half an hour
Serves: 6
Yield: 12 pieces
Traditional, Vegetarian
Equipment:
Ingredients:
- 500 ml sourdough starter
- 4 tbsp melted butter, coconut or so
- 1/2 tsp sea salt (I use Le Guerandais sea salt)
- 2 eggs
- 2 tbsp sweetener
- 1 tsp vanilla extract (I use home made - you can use other flavourings if you prefer)
- 1 tsp baking soda
- 1 tbsp water
Toppings:
- maple syrup, sucanat or so
- fruit, such as raspberries, apples, black berries, cherries, strawberries or which ever you like.
- melted chocolate
- whipped cream
- yoghurt
- fried bacon bits
- cheese melted on top
- fried mushroom slices
- fried onion slices
- crispy nuts
- desiccated coconut
- you can use spices in your batter or top your waffles with them. I like using cinnamon on top, but really the sky is the limit.
Directions:
- First plug in your waffle iron. Because you want it to be hot and ready to go when you have mixed up your batter. Mixing up the batter goes really fast. Most of the time my waffle iron has not fully heated up yet when my batter is done, but it is close to being there.
- In your bowl mix the sourdough starter, the melted butter, the sea salt, eggs, sweetener and vanilla extract together with a whisk.
- Put the baking soda in a small bowl and add the water, mix it well together.
- Add the baking soda with water to the batter and mix fast and well through. This will very quickly poof up the batter and make it very fluffy. Baking soda also neutralises the flavour of the acid of the sourdough as it reacts with that.
- Now you are ready to make your waffles with your hopefully hot waffle iron.
- Serve with which ever toppings take your fancy.
- The waffles freeze really well. I always put the left overs in the freezer. When someone takes a fancy for a waffle during the week they can just take one out and put it in the toaster and have a nice warm waffle.
- Do make sure you freeze them separately as they can be a real pain to take apart when frozen onto each other. I usually take a sandwich bag and add 1 at the bottom and the other next to it towards the top, fold the bag over so that it is closed and then fold the 2 waffles on top of each other with the bag in between, that way they are easy for all to take out of the freezer and pop in the toaster right away, no need to thaw.
Possible substitutions:
dairy - coconut
butter - coconut, tallow, lard, etc.
sugar - honey, sucanat, maple syrup
chocolate - carob
Recently I made sourdough crumpets for breakfast. I had had the crumpets one buys in the supermarket on occassion, but didn't really like them. I tried to home made version with white flour every now and then, but still I wasn't satisfied, there had to be a more nutritious way to make them with sourdough. So I read a lot online and experimented a bit. The result of my experimentations you will find below. It is certainly very tasty and my children loved them, hopefully yours will as well.
As for the toppings, you can use a variety of things, savoury and sweet.
Sweet toppings can be: sliced or mashed fruit, whipped cream, clotted cream, butter and cinnamon, home made fruit butter or such. The possibilities are endless.
Savoury toppings can be: home made nut butter, tomato or any other vegetable, either cooked or raw, with some salt and pepper, melted cheese with a vegetable, such as tomato or mushroom, cheese, fried or poached egg, ham, salami, fried bacon, pulled pork, or whatever takes your fancy. You can add some herbs or spices, or chilli to make the flavour you want. Again the possibilities are endless.
Recently we made pizza crumpets, just add a bit of tomato sauce, salami, ham, mushrooms and cheese and put them under the broiler. The kids loved them :-)
Origin: United Kingdom
Difficulty: easy
Time: about 1 hour start to finish
Serves: 4
Yield: 8 pieces
Traditional, Vegetarian
Equipment:
* egg, crumpet or american pancake rings, I used silicon ones that I bought on Ebay
* frying pan
* bowl for the batter
Ingredients:
* 2 cups / 500 ml sourdough starter
* 2 TBSP sweetner, such as sucanat or any other whole sweetner (you can omit if you prefer, for instance for savoury crumpets)
* 1 tsp celtic sea salt
* 1 tsp bicarbonate of soda
* 1 TBSP water to dissolve the bicarbonate of soda in
* butter, coconut oil, ghee, lard or beef drippings for greasing your pan and rings
* optional - herbs and spices to your liking
Directions:
* Warm up your pan, grease it, grease your rings.
* Put the sourdough starter, sweetner and salt in a bowl, mix well.
* Mix the bicarbonate of soda and water together.
* Once your pan is hot mix the bicarbonate of soda/water mix with the sourdough mix. Now it will start bubbling and poofing up.
* You can now put your batter in your rings, make sure you do not fill them up too high as they crumpets will rise while baking. I used a gravy spoon to fill my rings, which was halfway up the ring, but by the time the crumpets were cooked they were to or slightly over the top of the rings, which wasn't a problem as the batter had cooked and was firm.
* Once you see the characteristic holes in the top of the crumpets and they are dry at the top you can flip them over and cook the other side a bit, or, if you prefer tip them out onto a plate right away. When you choose to cook the other side, take them out when they have the colour you want.
* Grease your pan and rings again (clean the rings in between in case they have dough on them) and make your next batch.
Possible substitutions:
butter - ghee, coconut, tallow, lard, beef drippings etc.
sucanat - honey, maple syrup, coconut/palm sugar, maple sugar
celtic sea salt - himalaya salt, persian salt
Usually on Mondays we eat sourdough waffles for breakfast. The kids love them. They are very tasty. I learned how to make these from the Gnowfglins sourdough e-course. And ever since I learned them I have been making them. It is a great way to use sourdough starter. My starter lives on my counter and I use my starter quite frequently, most days actually.
