Okay, so maybe I’m cheating already….but just a little! This is actually my favorite waffle recipe to make for the hubbie. He loves waffles so if I really want to impress and give off that perfect wife vibe, I’ll make these. They are light, fluffy, and just the perfect crispy on the outside. Plus, you can use your homemade yogurt to make these! I promise it will impress anyone you serve these too. Oh…and did I mention that they also taste great with ice cream on top for a dessert treat? Because they do!
2 c. white flour (we don’t use whole wheat flour, but feel free to try it out!)
1 c. milk (3 T. Powdered Milk + 1 C. Water)
1 c. plain yogurt (not vanilla) with active cultures (Dannon’s regular yogurt has active cultures; read the labels on other brands—if it’s not mentioned, it’s not in there)*Mix until smooth with a plastic or wooden spoon or whisk. Never use metal utensils with sourdough. (It will leach the metal, ruining the batter and the bowl!) Cover the bowl with a cloth and put it in a warm place in your house. If you check on it after several hours, you should see it getting bubbly and producing a pleasant yeasty smell. The longer it sits, the better the finished product will taste and smell.
Step 2: Make the Waffles
Turn on your waffle iron, then stir down the starter and add:
2 eggs (2 T. Dehydrated Eggs + 1/4 C. Water)
2 tablespoons sugar
1 teaspoon salt
¼ c. vegetable oil
Mix until completely smooth. When the waffle iron is ready, add:
1 teaspoon baking soda
Combine thoroughly and use immediately. Top with your favorite syrup, jam or jelly. Makes a great dessert too. Try it with a scoop of vanilla ice cream, chocolate syrup and whipped cream. Bon appetite!
BTW, the batter does not keep well, not even for a few hours in the refrigerator. If you have more than you need, make up the waffles and freeze the finished product. Or invite some friends and/or family to come join in the feast.
© 2013, Crystal. All rights reserved.