Monday, March 18, 2013


This is the lightest waffle you will ever eat, I guarantee. I found this recipe in an old Alaska cook book about 40 years ago and I've used it, without a single change, ever since; recipe snobs purest would call this a sourdough cheater recipe; I call it perfection!!

Our kids were raised on these waffles. The recipe involves making a basic starter, then letting it sit, covered at room temperature for at least 24 hours (better at 48 hours). The longer you let it sit (up to 3 days), the stronger the sourdough flavor will be.

Hubby likes tons of butter and maple syrup, but I like my waffles with strawberries.

 Twenty four to forty eight hours before you want to cook the waffles, mix the following in a two quart pitcher (or bigger) that has a lid SEE NOTE BELOW ABOUT CONTAINER SIZE BEFORE YOU START TO MIX.

2 cups of all purpose flour
1 teaspoon white sugar
2 cups of warm water
2 envelopes of dry active yeast

Mix it well and put the lid on the pitcher (leaving a very small vent opening). Let the batter sit at room temperature 24 to 48 hours. This is called a sourdough starter.

When you are ready to cook, stir the above "starter" and add:
1 teaspoon salt
2 tablespoons white sugar
2 eggs (slightly beaten)
1/4 cup vegetable oil
1 teaspoon baking soda

Stir well and let it sit for about five minutes before you cook them.I don't grease or spray my waffle iron, but I'm not sure how yours works.
This photo is a cross section of one of the waffles. You can see all of the bubbles inside of the waffle...that tells you how light and airy they are!!

If you rather have pancakes, the process is the same as for the waffles, but the measurements are a little different. Put together the same starter (ingredients above) that you would for waffles. But after it has set for 24 to 48 hours, add:

2 slightly beaten eggs
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 tablespoons vegetable oil
Mix well and let the batter sit 5 minutes. Fry on very lightly oiled griddle.

Important Note:

This sourdough starter expands (in volume) like crazy about half hour after you first mix it (at least 3 times its original size) so keep that in mind when you choose a container to mix it in. After a couple of hours, the batter will deflate to its original size.

The batter will increase in volume AGAIN when you add the baking soda. eggs, etc. I have always use a 2 quart juice pitcher with lid (to mix the starter in). I haven't had it over-flow yet (it comes close) but it hasn't.

NOTE: The longer you let the starter sit, the more likely you will have a clear liquid separate and sit on top of the starter. This is the "good stuff" that makes the waffles/pancakes taste like sourdough; do NOT remove it, just mix it back into the starter.

NOTE: As for how many people this recipe will serve; it depends on how many pancakes/waffles your kids can eat. I used to feed 2 adults and 3 young kids with this recipe. If you are feeding teenagers, I'd double the recipe.

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