Cornmeal Sourdough Waffles – a delicious recipe with sourdough starter, buttermilk, sugar, white flour, whole wheat pastry flour, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Before going to bed, put 1/2 cup starter in a large mixing bowl, stir in 2 cups buttermilk, sugar, white and wheat flour; mix well and cover with cloth.
2
Next morning, while waffle iron is preheating, beat egg whites until stiff.
3
Lightly beat egg yolks and add to starter mixture, stir in cornmeal, butter, soda, salt, vanilla and cinnamon if using; add additional buttermilk if batter seems to stiff.
4
Fold in beaten egg whites and bake in waffle iron as per manufactures directions.
5
Place on wire racks to cool completely before packaging and freezing.
6
To reheat, toast in toaster oven to desired degree of crispness.
7
Please note that the cook time does not reflect the overnight proofing of the batter.
1130
kcal
Calories
90
g
Fat
67
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/2 cup sourdough starter, 2 - 2 1/2 cups buttermilk, divided, 2 tablespoons sugar, 1 cup white flour, and more.
Yes, Cornmeal Sourdough Waffles falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
