Freezer Waffles

I’ve been buying frozen waffles for The Kid for months when I had time to shop and coupons to cover them.  They were organic and multi-grain, etc. etc. so needless to say they weren’t particularly inexpensive.  This week, I finished the last box of waffles.  I was talking to the Bestie and she said she just makes waffles and freezes them for my goddaughter and I was inspired to give it a try.  I tried a mix and didn’t really like it so I’ve been putting off looking for a new one.  Due to time restraints, I’ve been shopping mostly in bulk online.  (Subscribe & Save is my version of a personal shopper.)  Unfortunately, bulk shopping makes trying out recipes easier than trying out mixes.

Of course, today, I also realized that I needed to feed my multi-grain sourdough starter (I’ll discuss this adventure later).  Which means I had to take out a cup of sourdough starter.  I still have bread from last week’s feeding. So, since I have a completely sappy inability to throw out any of the sourdough, I had to figure out something to do with it.  What can I say… I’ve become attached to my sourdough starter.  If I feed something/someone on a regular basis I tend to get attached.  I knew the risks when I ordered the sourdough starter… so this is not a surprise for me or anyone who knows me.

 

Buttermilk Sourdough Waffles
(makes 4 Belgian Waffles)

Buttermilk Sourdough Waffles

1 cup sourdough starter
1 cup warm water
1/2 cup dried buttermilk powder
1/2 teaspoon salt
2 tablespoons honey
1/3 cup coconut oil
4 eggs (separate the egg whites from the egg yolks)
1-1/2  cups flour
1 tablespoon vanilla extract

 

NOTE: If you have an 8-cup glass measuring cup this is the ideal “medium size bowl” so you can see if something is really doubled.

In a medium size bowl, add the starter, warm water, buttermilk powder, salt, sugar and coconut oil.  Whisk to blend.  Whisk in the flour.  Whisk the egg yolks then add to the flour mixture.  Leave the flour mixture to sit until it doubles in volume.  This may take an hour depending on how warm it is in the kitchen.  (Check on it earlier if it’s warm and check on it later if it’s cool in the kitchen).  Leave the egg whites covered on the counter until they reach room temperature.

When the dough is doubled, preheat the waffle iron.

Beat the egg whites until you get stiff peaks. (Turn the beaters upside down.  If the point stands up, It’s ready.  If it falls limply to the side, keep on beating).  Add the vanilla and about a third of the egg whites to the dough using a whisk.  When the egg whites and vanilla are incorporated, add the remaining egg whites to the dough.  You want to add the egg whites without deflating them.  So, use the whisk to fold the egg whites into the dough slowly.

Every waffle iron differs so you’ll need to check the instructions on your waffle iron to determine how to make your waffles.

If serving, hold the finished waffles in a 200F oven until you are ready to go to the table.

If freezing, let waffles cool on a cooling rack then store in plastic bags freezer.  Toast from frozen when ready to serve.

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