Description
A crispy outside with thick softness within – my family won’t stop enjoying them every week! The fact that this recipe is simple to remember and asks for minimal amounts of perishables makes it great for camp-outs or fund-raising breakfasts. This recipe is from a friend who used it to make fantastic pancakes: Thanks Mr. Hannula!
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups water
- 1 cup sourdough starter
- ½ cup vegetable oil
- 2 eggs
- 2 tablespoons white sugar
- 2 teaspoons salt
- 1 tablespoon water
- 1 teaspoon baking soda
Instructions
- Mix flour
- 1 1/2 cups water
- and sourdough starter together in a large bowl to make batter; cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles
- 4 hours to overnight.
- Stir oil
- eggs
- sugar
- and salt into the batter; mix well to combine.
- Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
- Preheat a waffle iron according to the manufacturer’s instructions.
- Pour about 1/3 cup batter onto preheated iron and bake until crisp and golden
- according to manufacturer’s instructions
- about 3 minutes. Continue making waffles until all remaining batter is used.
Prep Time: 15 mins
Cook Time: 3 mins
Total Time: 4 hrs 18 mins
Servings: 15