Sourdough Starter Waffles and Belgian Waffles

Sourdough Starter Waffles – Yields 6 waffles (not Belgian)

• OVERNIGHT, COMBINE:
• 2 cups flour
• 100 grams sourdough starter
• 7 grams sugar
• 2 cups buttermilk

• THE NEXT MORNING:
• Add 1/4 cup corn starch
• 1/3 cup cornmeal (optional)
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/3 cup oil
• vanilla extract
• 2 eggs, whites beaten to stiff peaks
• enough water to form a thin batter

Crisp Belgian Waffles – Yields 6 Belgian Waffles I made these waffles on New Year’s Day 2022 after I received a Belgian Waffle maker for Christmas. I doubled the recipe, and in doing, I did the math wrong and added about 50% more flour than the recipe called for! The result was a very thick batter. I added about 1/2 cup of extra buttermilk to remedy it. The waffles were very crisp on the outside, not exacty fluffy on the inside, so I think less flour may help. They were also a little bland, so I’m adding cornstarch and amping up the vanilla and salt. The original recipe uses oil only to achieve a crisp texture, but I opted for a bit of but for flavor.

• 2 cups flour
• 1 1/2 cups Rice Krispies
• 1 cup cornstarch
• 1/4 cup cornmeal
• 1/3 cup sugar
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 3 eggs, separated and whites beaten to stiff peaks
• 2 cups buttermilk
• 1 1/2 tsp vanilla
• 1/4 cup melted butter
• 1/2 cup oil

Whisk together dry ingredients, then add wet ingredients except the egg whites. Gently stir to incorporate. Fold in egg whites gently. Spread over the entire waffle iron to assure the wells are all filled.