Ingredients for Cornmeal Sourdough Waffles
- Sourdough Starter
- 2 cups buttermilk
- 2 tablespoons granulated sugar
- White Flour
- Whole Wheat Pastry Flour
- Eggs
- Yellow Cornmeal
- 1/4 cup (1/2 stick) melted unsalted butter
- Baking Soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
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How to Make Cornmeal Sourdough Waffles
- The night before, in a large mixing bowl, combine 1/2 cup active sourdough starter, 2 cups buttermilk, 2 tablespoons granulated sugar, 2 cups all-purpose flour, and 1 cup whole wheat flour.
- Mix thoroughly and cover the bowl with a clean kitchen cloth. Let it rest at room temperature overnight.
- The next morning, while preheating your waffle iron, beat 3 large egg whites until stiff peaks form.
- In a separate bowl, lightly beat 3 large egg yolks. Add them to the starter mixture along with 1 cup fine cornmeal, 1/4 cup (1/2 stick) melted unsalted butter, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon (optional).
- If the batter is too thick, add more buttermilk, 1 tablespoon at a time, until it reaches a pourable consistency.
- Gently fold in the beaten egg whites until just combined. Do not overmix.
- Bake waffles according to your waffle iron's instructions.
- Place cooked waffles on a wire rack to cool completely before storing or freezing.
- To reheat frozen waffles, toast them in a toaster oven until crispy.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
14g
Fat
8g
Carbs
7g
