Wednesday, April 29, 2009


Ya...I'm definately not a morning person. But when I get to eat these for breakfast, it sure makes me smile a little.

This recipe is from my sister, who I have to give a big thank you for giving me a sour dough start. Next week I'll be making sour dough pizza!

For information on making your own sourdough start click here. You can also purchase a sourdough start from King Arthur Flour. If you don't already have one, it's totally worth it.

(Recipe courteous Jen Uibel)

Overnight sponge
2 C. all purpose flour
2 T. sugar
2 C. buttermilk
1 C. sourdough starter, straight from the refrigerator (not fed)

Waffle batter
All of the overnight sponge
2 large eggs
¼ C. veg. oil
¾ t. salt
1 t. baking soda

1. To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
2. In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
3. Cover and let rest at room temperature overnight.
4. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
5. Add the salt and baking soda, stirring to combine. The batter will bubble.
6. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.
7. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

*Time saver suggestion: When ever I make these or any other kind of waffle. I always make extra and freeze them. You can then pop them in the toaster for a quick and fast breakfast. It's a lot cheaper than eggo waffles.

I am a busy women so you'll notice that when I have time to cook, I try to make the most of it by freezing meals to eat later. It saves us time, money, and let's be honest...homemade food is always better than that frozen stuff from the grocery stor

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