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My review
Sam's Sourdough Waffles
16
Sam Nemati
"A crispy outside with thick softness within - my family won't stop enjoying them every week!
The fact that this recipe is simple to remember and asks for minimal amounts of perishables makes it great for camp-outs or fund-raising breakfasts.
This recipe is from a friend who used it to make fantastic pancakes: Thanks Mr. Hannula!"
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Ingredients
4 h 18 m servings 165Original recipe yields 15 servings (5 cups batter)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- You can also make pancakes with this batter. Cook on a griddle as you would any other pancake recipe.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 28Most helpful
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8/12/2017
I have tried many waffle recipes in my life and I am 74 years old. These waffles are the best. They are light, crispy and taste great. I followed the recipe exactly. I love it that I can use...
5/31/2017
These were great. I love how crispy the waffles turned out. To make these apple cinnamon flavored, I added a tablespoon of boiled apple cider and a teaspoon of cinnamon.
5/21/2017
Everyone loved the waffles went for seconds. Woke up my century old San Francisco sour dough Wednesday, fed it and got it going, Sunday morning early I mixed in about 200 grams of very happy st...
9/6/2017
I reduced the amount of oil to about 1/3 cup and the salt to 1 1/2 tsp. The waffles came out crisp on the outside and fluffy inside. Waffle perfection! This is a keeper recipe!
3/19/2017
These waffles were delicious! I made the following changes: 1) I didn't plan ahead enough to allow the sourdough to activate overnight. Instead, I just used more starter than the recipe called f...
3/5/2017
These were fabulous. So light and fluffy. We doubled it for my family of 7 and they were gone in a flash with frequent requests for more.
4/7/2019
Great recipe. It came out very light for me and the batter almost too thin for a waffle, with a lovely crispness. Almost lacy. I might thicken the batter a little next time. Also I realized I w...
3/3/2019
I used coconut oil instead of vegetable oil and added chocolate chips. My kids loved these waffles. They said the taste and texture are just like Eggos. We will definitely make these again.