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These are one of the few waffle recipes that receive absolute approval from Naomi’s husband who considers, “It’s okay” as a compliment. These waffles rank as ‘very good’ according to him, and we agree! Soft, sweet, fragrant, and altogether lovely, these take less time to whip up than the time it takes to heat the waffle iron. We recommend a traditional waffle iron for these.
1 quart Real Sourdough Starter
4 tbsp butter or DF margarine, melted
1 cup milk or DF alternative
1 tsp salt
2 Tbsp brown sugar
1/4 tsp baking soda
2 eggs
1 1/2 c (6 ounces or 170g) Better Batter Gluten Free Flour
Heat a waffle iron to very high heat and grease well.
Place Real Sourdough Starter into a large bowl. Stir in remaining ingredients, and mix until well combined – this will be a thick batter!
Greasing iron between every batch, place about 1/2 to 3/4 c of batter in the very center of the waffle iron and close the lid completely. As batter cooks it will rise and push lid up – let this happen!
Remove from iron when waffle stops steaming or when desired doneness is reached.
Remove to a platter to keep warm (we like a warm oven for this)
Serve with real maple syrup and more butter or df margarine.
Naomi, in this recipe, there are 5 cups of liquid to 1 1/2 cups of flour… is that the correct proportion? that’s a LOT of liquid!
Yep – that’s the correct proportion.
Remember that an ‘old’ starter from our recipe contains about equal parts of flour and water – so it’s really like 2 c liquid and 2 c flour, to which you add 1 c water or milk and 1 1/2 c flour