Cornmeal Sourdough Waffles

12 ingredients
7 steps

Ingredients

  • 1/2 cup sourdough starter
  • 2 - 2 1/2 cups buttermilk, divided
  • 2 tablespoons sugar
  • 1 cup white flour
  • 1 cup whole wheat pastry flour
  • 3 eggs, egg and white separated
  • 1 cup yellow cornmeal
  • 2 -3 tablespoons butter, melted
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon (optional)

Directions

  1. 1
    Before going to bed, put 1/2 cup starter in a large mixing bowl, stir in 2 cups buttermilk, sugar, white and wheat flour; mix well and cover with cloth.
  2. 2
    Next morning, while waffle iron is preheating, beat egg whites until stiff.
  3. 3
    Lightly beat egg yolks and add to starter mixture, stir in cornmeal, butter, soda, salt, vanilla and cinnamon if using; add additional buttermilk if batter seems to stiff.
  4. 4
    Fold in beaten egg whites and bake in waffle iron as per manufactures directions.
  5. 5
    Place on wire racks to cool completely before packaging and freezing.
  6. 6
    To reheat, toast in toaster oven to desired degree of crispness.
  7. 7
    Please note that the cook time does not reflect the overnight proofing of the batter.

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