Join Date: Nov 2002
Location: Central Coast, California
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 1 Post(s)
Here you go . . .
These are our absolute favorite waffles. They are light, crispy and have an incredible flavor. It’s a great way to use your sourdough starter when you don’t have the time to make bread and the enzymes will help digest your breakfast. Double the recipe and make extra to freeze.
1 cup sourdough starter
1 cup whole wheat or spelt flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1 tablespoon olive oil
2 teaspoons maple syrup or honey
3/4 cup milk (dairy or non-dairy)
Mix together starter, flour, salt, baking soda. In separate bowl, beat together egg, oil, sweetener, and milk. Stir milk mixture into flour mixture and mix well. Add additional milk if batter is too thick. Let batter rest while you preheat the waffle iron. Follow manufacturer’s directions for amount of batter to use. Bake until waffle no longer steams. Serve with yogurt and fresh fruit or butter and fruit-sweetened jam.
Makes 4 (regular 4-square) waffles
Note: Extra waffles can be refrigerated or frozen. To reheat, just toast in the toaster.
Sourdough Pancakes: Make batter as directed above. Let batter sit while griddle heats. Place about 1/8 cup batter on well-oiled griddle for each pancake. Bake over medium heat about 2 to 3 minutes until sides look dry and bubbles form on cake. Turn and bake about a minute longer. Make sure to cook through because undercooked pancakes will be very sour.
Makes enough for 4 people
One of the best things about this recipe is you mix up the batter the night before and in the morning, you can have pancakes without all the work. These cakes are crispy on the outside and very chewy. They have a strong, sour taste that might not appeal to young children but my husband and I love them.
1 1/2 cups cornmeal
1 1/2 cups whole wheat, spelt, or rye flour
1/3 cup sourdough starter
2 3/4 cups water or milk
1 teaspoon salt
2 tablespoons maple syrup or honey
Place cornmeal, flour, starter, and water or milk in bowl. Mix well. Cover with a towel and let mixture sit overnight in cool place.
Stir salt into dough. In separate bowl, beat eggs and sweetener together. Beat into batter. Let dough sit while griddle heats. Place about 1/4 cup batter on hot, oiled griddle for each pancake. Bake over medium heat about 3 to 4 minutes until sides look dry and bubbles form on cake. Turn and bake about a couple minute longer. Make sure to cook through because undercooked pancakes will be very sour.
Makes about 25 pancakes
Note: Extra pancakes can be refrigerated or frozen. To reheat, just warm on griddle or in skillet.
Sourdough Spice Cake
This moist, delicious cake is a great way to use your sourdough starter.
1 cup sourdough starter
1 cup applesauce
1 cup whole wheat pastry flour
1/2 cup wheat or oat bran
1/2 teaspoon ground cinammon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/4 cup milk (dairy or non-dairy)
1/4 cup oil
1/2 cup pure maple syrup, brown rice syrup, or honey
1 egg, beaten
1 cup walnuts, chopped
1 cup raisins
Preheat oven to 325ºF. Oil 9-inch cake pan or springform pan. In large bowl, mix together starter, applesauce, flour, bran, cinammon, nutmeg, cloves, baking soda, and milk, oil, sweetener, and egg. When completely combined, fold in walnuts and raisins. Pour batter into prepared pan. Bake one hour, or until tester inserted in middle comes out clean.
Cathe Olson, author The Vegetarian Mother's Cookbook, Simply Natural Baby Food, and LIck It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love.