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Bread and Yeast Doughs Breakfast Dairy Free Pancakes & Waffles Restricted Diet (e.g. GF, Vegan..)

Crispy Sourdough Waffles & a Second Cookbook

September 8, 2016

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Alrighty, if you hadn’t guessed my hinting in my last post/ hadn’t seen on instagram – I’m writing my second cookbook! Well…I’ve been writing recipes for it since October last year. I’ve spent the majority of my summer retesting recipes and shooting all the pictures too. So yeah, that’s why I’ve been absent from here for a while!

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Now I have a little request for anyone who is willing/interested – I’ve obviously tested the recipes myself multiple times however I know that due to variation in ovens, stoves, pans, ingredients, altitudes etc.. that recipes can turn out wildly different in another cook’s kitchen. Also in my recipes I may explain something which makes sense to me but for others needs more clarification. On that note: I’m looking for people to test these recipes for me – between 1-3 recipes, your choice – and to give feedback so I can make sure the recipes are all good to go!

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In case you’re wondering, the recipe book is entirely vegetarian as I’ve pretty much stopped eating meat for environmental, monetary and health reasons (although if the meat/fish is locally sourced and of a high quality I will eat it but that’s only really the case when I’m at a fancy ass restaurant/ at my parent’s home i.e. rarely). The recipes are aimed at beginner cooks with not a lot of dollah to splash on fancy ingredients (I’m looking at u cacao powder and coconut oil). There’s a BUNCH of savoury recipes and about 25 sweet recipes, too. There are also many recipes which are vegan (especially the baking recipes!) or gluten-free and many more which have adaptations to make them so.

If you’d like to help a gal out, please fill out this form and I’ll send a selection of recipes over to you asap! THANKS IN ADVANCE, YOU’RE THE BEST!   (I’ve now closed the form submissions! Thanks so much to everyone who has volunteered 🙂 )

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Ok let’s talk about these waffles now please. They’re the only waffle I’ve ever made which has been consistently crispy and light without having to add like 1/2 a cup of oil to the batter. The sourdough starter adds a beautifully soft tangy note and a hell of a lot of flavour. As this is kind of like a loose bread dough, I also find that you can beat the batter quite a lot without having to deal with a whole dense/gummy waffle situation from overdeveloping the gluten. HOORAY! Also there’s no whipping of egg whites and you make most of the batter the night before so in the morning you can get from zero to waffle in 30 minutes or less. In case you don’t actually have a sourdough starter, fear not! You can use regular old dried yeast instead – you’ll get the same texture but you just won’t get the tang.

Crispy Sourdough Waffles

Servings 6 waffles

Ingredients

Starting batter:

  • 120 g (1 cup) wholemeal flour
  • 30 g (1/4 cup) dark rye flour (or more wholemeal flour)
  • 40 g (1/4 cup) fine cornmeal (the stuff which is still gritty but not super coarse)
  • 3 tbsp sourdough starter* (100% hydration) (see notes)
  • 1 tbsp sugar , honey or maple syrup
  • 120 g (1/2 cup) water (yep, I weigh it)

In the morning add:

  • 1 egg
  • 2 tbsp olive oil or melted butter (plus more oil for the waffle iron)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Instructions

  1. The night before you want to make the waffles, stir together the ‘starting batter’ ingredients until smooth. Cover with a clean kitchen towel or cling film and leave out on the counter.
  2. In the morning: Preheat your waffle iron (I also turn the oven on to 90 C for keeping the waffles warm).
  3. Mix the egg, olive oil, baking powder, salt and vanilla into the starting batter.
  4. Brush your waffle iron with some of the extra oil then pour in 1/4 cup to 1/3 cup (60-80ml) of batter, depending on your waffle iron. Close the lid and cook for 3 minutes, life the lid, flip the waffles over, close the lid and cook for 1 more minute. Remove to a wire rack set over a baking tray and slip into the oven to keep them warm as you cook the rest of the waffles.
  5. Serve the waffles warm with maple syrup & fresh fruit.

Recipe Notes

No sourdough starter? Use 1/4 tsp of dried yeast instead! If you've got instant yeast (which is called 'fast action dried yeast' in the UK) you can just mix it straight into the starting batter. If you've got dried yeast which needs hydrating first (called 'active dried yeast' in the US) - mix it into the 120 g of water and let it sit for 5 minutes before mixing it into the rest of the 'starting batter' ingredients. Check your packet of yeast for instructions if you're not sure which type of yeast you have.

 

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  • Danielle September 8, 2016 at 6:50 pm

    Ok, so I’m a sourdough starter newbie. A friend gave me a jar of starter. Could you recipe be adjusted for someone who already has the starter? Would I just start with the next morning part and add the eggs, butter, etc? I attempted some pancakes with it last week and was not a fan of the taste. I’m wondering if I did something wrong. They tasted more like sourdough bread. Thanks in advance!

    • Izy September 8, 2016 at 9:31 pm

      Hi Danielle! This recipe *is* for when you already have sourdough starter! You mix 3 tbsp of it in with some flour and water (the ‘starting batter’ ingredients), leave that to ferment overnight and then add the rest of the ingredients in the morning 🙂

  • Ani September 8, 2016 at 10:39 pm

    Nice recipe 🙂 Will try these 🙂

    xx
    ani von ani hearts

  • alittlerosemary September 9, 2016 at 1:38 am

    Wow congratulations that’s so exciting about your next book!

    I’ve made sourdough waffles a few times in the past but….let my starter die 🙁 I’ll have to try and create a new one soon- seeing as we are getting into colder weather, it’s definitely time for more homemade bread!

  • windsweptwishesblog September 9, 2016 at 3:16 am

    Eep I’m so excited for your new cookbook! I’ve pretty much been slowly adopting a vegetarian diet over the past couple of years, so when I find/hear about a solely veggie cookbook I get so excited! I can’t wait to add yours to my collection 🙂

    The waffles look incredible! Once I get my waffle iron up and running again I’ll be sure to try out this recipe.

    Carina

  • Kaylin@EnticingHealthyEating September 9, 2016 at 3:57 am

    Sourdough WAFFLES?! I’m in love. Sourdough is my spirit animal in bread form. In fact, I came to San Francisco on vacation recently (still currently in California) just to get their famous sourdough here. Had to try it.

  • Inga Young September 9, 2016 at 10:53 am

    ooh I’d love to try this recipe! Does any one have any recommendations on waffle irons/pans/makers? I’ll need to purchase one. Thanks in advance. Inga

  • Katrina September 9, 2016 at 3:34 pm

    This new book sounds great! Happy to hear it’ll be veg! And these waffles sound like the perfect weekend treat!

  • Danielle September 9, 2016 at 8:23 pm

    Oh, perfect! I used like 2 cups of starter! No wonder the pancakes tasted like bread! Thanks for the help. Waffles this weekend. Woohoo!

  • McKenzie Cunningham September 9, 2016 at 8:59 pm

    Oh darn! I started filling out the form earlier but didn’t finish! If you need any more volunteers for any reason, let me know!

  • alexa.al September 11, 2016 at 10:50 am

    Look so nice. I will try to cook it.

  • tworedbowls September 12, 2016 at 6:57 am

    I juuuust got a waffle maker so I am totally jazzed about this, Izy! And a million times as jazzed about your NEW COOKBOOK!! Yay yay yay!

  • wallflourgirl September 14, 2016 at 6:54 am

    Wheeeee–congrats to you, girl! Good on you for embarking on yet another awesome adventure–so sad I missed out on the form before it closed. But I can just imagine how yummy all of those recipes are gonna be!!

  • Sunday food links - 18 September 2016 - Using Mainly Spoons September 18, 2016 at 9:53 am

    […] Dunkers from Kate at The Little Loaf; Roasted butternut squash soup from In Jennie’s Kitchen; crispy sourdough waffles from Izy at Top With Cinnamon; vegan prune and chocolate fudge brownies from Tinned Tomatoes; homemade merguez with herby yoghurt […]

  • athleticavocado September 21, 2016 at 10:45 pm

    sourdough waffles? WOW what an amazing idea! They look incredible 😉

  • Harry September 23, 2016 at 6:38 am

    A new book is exciting! Glad to hear you got a bunch of volunteers because different ovens can really change things. I also appreciate that you’re not solely using a bunch of pricey ingredients. Now more people can have a chance to legitimately try out the recipes and incorporate it into their lives. The waffles look really good too!

    Harry Bowden

  • Gabriella October 30, 2016 at 1:02 pm

    These sound so stinkin’ tasty! And congrats on your second cookbook! What an exciting time!

  • Hila November 27, 2016 at 3:22 am

    You simply can’t tease me like that. I want the cookbook right now, in my own hands.

  • Charissa March 22, 2017 at 1:47 pm

    This is my first visit to your blog. 🙂 These waffles look pretty fabulous, and since I’m currently in the process of setting up my starter, I feel these may get a look in some time soon! Only issue being no waffle iron… I might need to borrow one. 😀 I also love that you asked your followers to try your recipes, what a fabulous idea. In the back of my mind, is that maybe one day I’d like to write a cook book – we shall see! But I love the idea of it being a bit of a community project.

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