Sourdough Waffles, Master Waffle Recipe

Sourdough Waffles

Makes 5 8-inch waffles

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 all-purpose flour

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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