Grandmas Sourdough Waffles Recipes

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.

GRANDMA JEAN SOURDOUGH WAFFLES

Steps:

• Mix first three ingredients (flour, dry milk, hot water) together well. Then add sough dough starter. Cover with kitchen towel and keep warm. Let mixture sit overnight.
• In the morning, take out a cup of the waffle mix and store in a covered container in the refrigerator. (This is the starter for next time).
• Then add:.
• 4 eggs - put yokes in and fluff the whites to soft peaks, fold whites in very last, if you want fluffier waffles. You can throw the whole egg in if in a hurry.
• 1 teaspoon salt.
• 2 teaspoons baking soda.
• 2 tablespoons sugar.
• 1/3 cup oil.
• Mix well.
• Ready to pour into hot waffle iron.

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.

COLORADO SOURDOUGH WAFFLES

Steps:

• NIGHT BEFORE.
• Combine all the Sponge ingredients (starter, flour and water) in a large mixing bowl. (Be sure the bowl is large enough that batter will not overflow the bowl as it expands by producing carbon dioxide).
• Allow to sit at room temperature, loosely covered for 12 hours or longer. (Any extra sponge can be added back to your starter).
• NEXT MORNING.
• Separate the eggs and beat egg whites until form stiff peaks.
• In medium bowl, beat egg yolks, milk and oil.
• Stir in the Sourdough Sponge and mix well.
• In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together.
• Stir the dry ingredients into the egg wet mixture.
• Allow mixture to rest for at least 10 minutes. (If not used right away, cover and refrigerate - do the same for any left over batter or freeze it.).
• Fold in the whipped egg whites.
• Ladle batter on to preheated waffle iron and bake per iron's instruction.
• Serve with butter, warm syrup, fruit compote, fresh berries and/or whipped cream.
• TIPS & TRICKS:.
• - Spray the iron with vegetable spray only before the first waffle.
• - Refrigerate or freeze any remaining batter. Bring to room temp before using.
• - Bake any remaining batter for a little less time and freeze the waffles in resealable bags for another day. Re-heat in toaster.

GRANDMA'S SOURDOUGH PANCAKES

Steps:

• Sift flour, baking powder, and salt together into a medium bowl.
• Beat egg in a small bowl. Stir in milk and melted butter. Add wet ingredients to dry ingredients; blend briefly. Stir in sourdough starter. Allow to rest while griddle preheats, about 10 minutes.
• Preheat a griddle to 375 degrees F (190 degrees C).
• Drop pancake batter onto the hot griddle. Cook until pancakes rise and look a bit dry on top, 2 to 3 minutes. Flip and cook until the other side is golden brown, about 2 minutes.

GRANDMA'S SOURDOUGH BISCUITS

Steps:

• Sift together flour, salt, baking powder and baking soda.
• Cut in the margarine or butter.
• Mix in sourdough starter.
• Turn out dough onto lightly floured board.
• Knead a few times, until all of the flour is mixed in.
• Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
• Bake at 425°F for 12-15 minutes, until slightly brown.

GRANDMA B'S SUPER WAFFLES

Steps:

• note: if you do not have sour milk or buttermilk measure 2 tablespoons vinegar into your 2-cup measuring cup and fill to the two-cup mark with sweet milk and let it stand while you prepare other ingredients.
• Sift together: 2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt.
• Combine: 2 cups sour milk or butter milk 4 eggs well beaten Add the milk and eggs to dry ingredients,beat until smooth with a hand mixer or electric mixer on high speed.
• Stir in 3/4 cup melted margarine or salad oil.
• Bake in preheated waffle iron until crisp and golden. For large maker 2 cups for small maker 1 cup batter.
• Serve with your favorite 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.