"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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Ingredients13 m servings 127 cals
Original recipe yields 15 servings (15 waffles)
- 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.
- Cook's Note:
- The batter keeps in the refrigerator for up to 3 days.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 127 calories; 1.4 g fat; 23.3 g carbohydrates; 5.2 g protein; 37 mg cholesterol; 261 mg sodium. Full nutrition
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