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Sourdough waffles recipe at lynnecurry.com.

Kicking Off Another Year with Whole-grain Sourdough Waffles

Every New Year’s Day my family hosts a sourdough waffle open house. It starts right after the Polar Bear Plunge in Wallowa Lake at 10 am.

We make sure to have lots of hot coffee and tea water for all the folks who show up chilled to the bone. And then we stuff them with waffles.

Whole-grain sourdough waffles.

Sourdough waffles recipe at lynnecurry.com.

This is a recipe I’ve adapted over the years from the sourdough waffle recipe in Nancy Silverton’s Breads from the La Brea Bakery. I love the crunch from the whole-grain cereal and the tang of the sourdough.

And when I’m not doing a lot of sourdough baking, it inspires me to revive the starter neglected in my basement refrigerator. {If you have a sourdough starter you’re wondering is still alive, check out this post on how to revive sourdough starter.}

All the guests bring the toppings so that there’s a wide array–from caramel and chocolate sauce to huckleberries and homemade preserves. And maple syrup, too.

Sourdough waffles recipe at lynnecurry.com.
Sourdough waffles recipe at lynnecurry.com.

And it makes it entertaining so easy. All I have to do is prepare the batter and preheat my waffle irons {I now own four!}. My husband, Benjamin, is in charge of the hot drinks.

It’s a great tradition for ringing in the new year with an ever-changing array of old friends and neighbors. We’re on year 15!

And there are always some newcomers fresh to the Wallowas who love how we invite the entire community.

Sourdough waffles recipe at lynnecurry.com.

Small town life is like that. But anyone can create a waffle feast at any time of year. It’s a wonderful way to welcome people around the table.

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Whole-grain Sourdough Waffles

Start this recipe the night before for morning waffles or in the morning if you’ll be having them for dinner. Made with white whole-wheat flour and 8-grain cereal, the batter is thick and elastic producing scrumptious and full-flavored waffles. This method is based on Nancy Silverton’s in Breads from La Brea Bakery and adapted by me over the years. For best results, use a sourdough starter that you’ve fed within the past three days. (The longer in advance the more tang the waffles will have.) 

Course Breakfast
Cuisine American
Prep Time 12 minutes
Cook Time 3 minutes
Total Time 15 minutes
Servings 7 waffles
Calories 375 kcal
Author Lynne Curry

Ingredients

  • 1 1/2 cups sourdough starter “fed” within the past 3 days
  • 4 tablespoons melted butter
  • 1/4 cup vegetable oil
  • 1 1/4 cups milk whole or skim
  • 1 tablespoon maple syrup
  • 1 1/3 cups stone-ground white whole-wheat flour
  • 1/4 cup uncooked 8-grain cereal
  • 3 eggs
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda

Instructions

  1. Whisk together the starter, butter, oil, milk, maple syrup, white whole-wheat flour and 8-grain cereal in a large mixing bowl until well-blended. Cover securely with plastic wrap and let sit at room temperature for 8 to 12 hours.

  2. Uncover the batter, which will be thick and have bubbles broken all over the surface. Whisk in the eggs, salt and baking soda.

  3. Heat an electric waffle maker to its highest setting. Ladle enough waffle batter onto the bottom plate to come within 1 inch of the edge. Close the top plate and cook the waffle until it stops steaming and the surface is nut-brown, 3-4 minutes. 

Recipe Notes

This recipe makes 1 quart of batter. If there is extra batter, cook the waffles, cool and freeze them in a resealable plastic bag for up to 1 month. Reheat in a toaster or low oven until hot and crisp.

 

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