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1
NIGHT BEFORE.
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2
Combine all the Sponge ingredients (starter, flour and water) in a large mixing bowl. (Be sure the bowl is large enough that batter will not overflow the bowl as it expands by producing carbon dioxide).
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3
Allow to sit at room temperature, loosely covered for 12 hours or longer. (Any extra sponge can be added back to your starter).
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4
NEXT MORNING.
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5
Separate the eggs and beat egg whites until form stiff peaks.
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6
In medium bowl, beat egg yolks, milk and oil.
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7
Stir in the Sourdough Sponge and mix well.
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8
In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together.
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9
Stir the dry ingredients into the egg wet mixture.
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10
Allow mixture to rest for at least 10 minutes. (If not used right away, cover and refrigerate - do the same for any left over batter or freeze it.).
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11
Fold in the whipped egg whites.
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12
Ladle batter on to preheated waffle iron and bake per iron's instruction.
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13
Serve with butter, warm syrup, fruit compote, fresh berries and/or whipped cream.
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14
TIPS & TRICKS:
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15
- Spray the iron with vegetable spray only before the first waffle.
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16
- Refrigerate or freeze any remaining batter. Bring to room temp before using.
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17
- Bake any remaining batter for a little less time and freeze the waffles in resealable bags for another day. Re-heat in toaster.
