Sour Cream Sourdough Waffles
The sour cream creates a fluffy texture and add a rich flavour
Makes enough for: 4 people
Ingredients
Day 1:
- 260 g sourdough starter
- 70 g flour
- 100 g water
Day 2:
- 70 g flour
- 150 g sour cream, plus extra for serving
- 15 g salted butter, melted
- 2.5 mls baking powder
- 50 g fructose
- 1 egg, separated
To serve:
- maple syrup or fruit compote
Method
Day 1:
- Place the starter, flour and water into a large mixing bowl and whisk to combine
- Cover and leave to stand overnight
Day 2:
- Add the flour, sour cream, butter, baking powder, fructose and egg yolk to the refreshed starter
- Whisk until completely combined and there are no lumps
- Place the egg white into a mixing bowl and use an electric whisk to whisk to soft peaks
- Gently fold the egg whites into your batter
- When completely incorporated test the consistency of your batter. It should easily pour off a spoon. You can thin it out with milk if necessary
- Ladle the batter onto your heated waffle iron and cook as per the manufacturer's' instructions
- Serve hot, with maple syrup like I did or sour cream and fruit compote