Sourdough Waffles
Makes 5
INGREDIENTS
1 1/2 cups Sourdough Starter 1/2 cup nonfat milk
8 tablespoons unsalted butter, melted
1 egg
1 cup all - purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt
METHOD
1In a large bowl, combine the starter, milk, melted butter, and egg.
2In a small bowl, sift together the flour, sugar, baking powder and salt. Add to the starter mixture and stir until well combined. Let proof, covered, in a warm spot until bubbles begin to form, about 30 minutes.
3Heat the waffle iron. Use 1 slightly rounded 8 ounce metal measuring cup full of batter and pour into waffle iron. Bake for 5 minutes until golden brown. Repeat with the remaining batter. Serve immediately.
PRESENTATION
Place one 8 - inch waffle on each of 5 heated plates. Serve warm with warm maple syrup or fruit syrup. Garnish with fresh fruit, such as sliced oranges, peaches, or berries. Serve immediately.
To prepare ahead
Through step 2 the batter can be made the night before, refrigerated, covered, then brought to room temperature and proofed when needed.
Recipe courtesy The Wolfgang Puck Cookbook : Recipes from Spago, Chinois, and Points East and West, Random House, 1996)
Master Waffle Recipe
Makes 4 waffles
INGREDIENTS
1 3/4 cups
2 teaspoons baking powder 1/2 teaspoon kosher salt 1 tablespoon sugar
8 tablespoons melted butter
1 teaspoon vanilla
1 1/2 cups milk
3 eggs, separated (whites will be whipped separately)
METHOD
1In a large bowl, whisk together dry ingredients. Add butter, vanilla, milk, and egg yolks. Whisk to blend.
2In a separate bowl beat egg whites to soft peaks (tips curl).
3Fold whipped egg whites into batter.
4Heat the waffle iron. Use 1 slightly rounded 8 ounce metal measuring cup full of batter and pour into waffle iron. Bake for 5 minutes until golden brown. Repeat with the remaining batter. Serve immediately.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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