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My review
Sourdough Waffles
72
Tanaquil
"I found a recipe for sour milk waffles in an old cookbook, and I modified it to make sourdough waffles. If you do not have a sourdough starter, substitute sour milk or buttermilk. I also changed the bacon drippings to applesauce to make this healthier. These come out of the waffle iron looking amazing - crispy on the outside and tangy and tender on the inside, and they smell like baking bread while cooking. Eat with lots of syrup if you prefer a sweeter waffle, as there is very little sweetener in this recipe."
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Ingredients
13 m servings 127Original recipe yields 15 servings (15 waffles)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Grease and preheat a waffle iron according to manufacturer's instructions.
- Mix sourdough starter and eggs in a bowl. Mix in flour, baking soda, salt, and sugar. Stir applesauce into the batter; mix well to combine.
- Pour 1/4 to 1/2 cup of the batter onto the preheated waffle iron. Bake until golden brown according to manufacturer's instructions, about 3 minutes.
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Footnotes
- Cook's Note:
- The batter keeps in the refrigerator for up to 3 days.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 3Most helpful
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Newest
1/2/2019
Organic whole wheat starter with 1 c. whole wheat flour and 1 c. unbleached. I added about 1/2 c. milk. Absolutely bodaciously delicious next time I’ll use honey rather than white sugar.!
12/8/2018
Way too heavy and tough. Maybe I had them on the waffle maker too long. The only wet ingredients are applesauce and egg. Should have milk or something else wet.
2/25/2017
Good Recipe, it will be my go to base waffle recipe. I didn't have any applesauce so used greek yogurt and added a little more sweetener. I plan on trying it with; applesauce, cinnamon, ...