Sourdough Waffles

I’ve been making sourdough for a few months now. It has pretty much changed my life.  With a little planning (feeding and rising overnight), I have a fresh loaf of this fermented goodness.  

In feeding my sourdough starter every day, I need to discard part of the starter.  Sometimes I feed it to the chickens (who go crazy for it) and sometimes I use the discard in baking. Let me just say that sourdough discard makes the best waffles ever! I like this recipe because I don’t need to let the batter rise overnight. Keep in mind that if you need to double the recipe, you will want to feed your starter and not discard for a couple days to have 2 cups.

Sourdough Waffles

  • Servings: 4
  • Difficulty: easy
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INGREDIENTS:
1 1/4 cup flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 egg
1 cup discarded sourdough starter (unfed)
1/4 cup grape seed oil (or whatever oil you have ie, sunflower, coconut)
3/4 cup milk

  1. Preheat waffle iron.
  2. In a large bowl, mix together the dry ingredients.
  3. In another bowl, beat the egg and then mix in the sourdough starter, oil and milk.
  4. Combine the wet ingredients to the dry ingredients and stir until combined. Sometimes I will need to add a little more milk to get the right consistency.
  5. Pour the batter on the waffle iron and cook until golden brown.  

    Notes: Store leftovers and pop in the toaster to refresh.


Cinnamon Crescent Rolls

Cinnamon Crescent Rolls

2 cans refrigerated crescent dinner rollsIMG_7529
1/2 cup chopped pecans
1/3 cup brown sugar
1/3 cup powdered sugar
1 tsp. ground cinnamon
1/4 cup butter, softened

1. Preheat oven to 375°.

2. Chop the pecans and set aside. In a small bowl, mix the remainder filling ingredients together.

3. Unroll one can of crescent roll dough. Do not separate the dough at the perforations. Working on parchment paper with one entire sheet of dough, press all the perforations closed. Your dough sheet will be approximately 8×13.

4. Spread filling on top of sheet of dough. Sprinkle chopped pecans on top of the filling.

5. Unroll second can of crescent roll dough and repeat No. 3 above.

6. Place second sheet on top of filling. Cut stacked dough into 8, 13-inch strips. (We like to use a pizza cutter.) Twist each strip 5 or 6 times. Shape each piece into a coil and place on jelly roll pan. The twisting of the dough will help to keep the filling inside and also a caramelized edge.

7. Bake at 375° for 15 to 20 minutes or until golden brown.


Silver Dollar Waffles

I grew up with waffles and my mom would fry up bacon and lay the slices of bacon on the top of the batter. When the waffle iron lid is closed, the batter envelopes the bacon into the waffle. One year, on April Fool’s Day, my clever mom put strips of cloth on top of the batter. Imagine trying to cut through a waffle with cloth inside! Happy April Fool’s Day!

This recipe is from scratch and my favorite. I prefer smaller waffles, rather than one giant waffle.

Silver Dollar WafflesSilver Dollar Waffles

1/2 lb. bacon
2 cups flour
4 tsp. baking powder
2 Tbs. sugar
2 eggs
1 3/4 cup whole milk
1 tsp. vanilla

1. Lay the bacon strips on a jelly roll pan and bake the bacon in the oven at 350° until done, but not crispy.

2. Using a whisk, sift together flour, baking powder and sugar.

3. In another bowl, beat together eggs, milk and vanilla. Add to the dry ingredients and stir together.

4. Pour batter into the waffle iron and lay the strips of bacon on top of each waffle. Close the lid and bake according to your waffle iron directions.

Serve with maple syrup and enjoy!


Your Favorite Bagel

This recipe produces a bagel that will rival any bagel you might buy on Saturday morning at your local coffee shop. You will be very surprised at how easy it is to make delicious made-to-order bagels with your favorite toppings.

4 1/2 cups bread flourIMG_6995
3 tsp. active dry yeast
2 cups warm water
3 Tbs. sugar
1 tsp. fleur de sel salt
Optional: 1 cup honey
Toppings: sesame seeds, poppy seeds, dehydrated onion, garlic, cinnamon, or your favorite

  1. In a large bowl, whisk together dry ingredients.
  2. Warm 2 cups of water (120°) and add to dry ingredients. Stir together until mixed into a firm, smooth dough. If you’re using an KitchenAid, mix with dough hook for 3 minutes. Let dough rise until doubled (approx. 1 hour). Punch dough down and let rest for 10 minutes.
  3. Meanwhile, prepare two large baking sheets with parchment paper or cornmeal.
  4. Start a heavy-bottom pot of water to boil.
  5. Divide dough into 12 equal balls. Dip your finger into a small bowl of flour and push into the middle of the dough ball and stretch a little or twirl dough ball on your finger to make a bagel shape. Place all bagel shapes onto a piece of parchment paper on your countertop.
  6. Optional: Add honey to your boiling water. [The honey adds a nice, sweet crust but not overpowering. However, you can use plain water.]
  7. Using a slotted spoon or spatula, lower a bagel into the boiling water. Boil for 2 minutes. Turn the bagel over in the boiling water and boil for another 2 minutes. Remove bagel and place on baking sheet lined with parchment paper or corn meal. Sprinkle toppings onto bagel.
  8. After all bagels are prepared on baking sheet, bake at 425° for 20 minutes or until golden brown, rotating your baking sheets after 10 minutes.

IMG_6993


Æbleskiver – Danish Pancake Balls

It is our family tradition to have Æbleskiver for holiday morning breakfasts. The kids love them and we always serve with homemade jam. You will need an Æbleskiver pan. Tradition started with my step-father, who was born and raised in Denmark, home of the Æbleskiver.

2 cup flourAebleskiver
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cup buttermilk
1 Tbs. sugar
1/2 tsp. salt
2 eggs

1. In a small bowl add dry ingredients and whisk together. In a large bowl beat eggs and sugar well. Sift the dry ingredients into the large bowl of eggs and sugar. Add buttermilk and beat until batter is smooth.

2. Heat Æbleskiver pan over medium heat and melt 1 tsp of butter in each hole. Fill hole with batter and let fry, turning ball with a skewer to fry on all sides.

3. Sift powdered sugar over the top and place on platter in warm oven until all are done. Serve with jam.