Ingredients Jump to Instructions ↓

  1. 1 cup sourdough starter

  2. 2 1/2 cups all-purpose flour

  3. 2 cups lukewarm water (80-85 degrees)

  4. 2 cups proofed sourdough batter (see above)

  5. 1 1/2 cups all-purpose flour

  6. 3 large eggs (separated)

  7. 1 cup milk (more as needed)

  8. 1/4 cup melted butter

  9. 1 tablespoon sugar

  10. 1/4 teaspoon salt

  11. 1/2 teaspoon baking soda

  12. 1 tablespoon baking powder

Instructions Jump to Ingredients ↑

  1. Night Before:.

  2. 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.

  3. 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.).

  4. Next Morning --

  5. Beat egg whites until form stiff peaks.

  6. In medium bowl, beat egg yolks, milk and butter.

  7. Stir in Basic Batter.(Store the balance in the refrigerator for future use. See Sourdough Pancakes for uses of the left over batter).

  8. In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together;

  9. Stir into the egg yolk mixture.

  10. Allow mixture to rest for 10 minutes.

  11. Gently fold in egg whites.

  12. Ladle batter on to preheated waffle iron.

  13. Follow manufactures instructions.


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