Waffles

Easter Sunday, 2007 my then boyfriend purposed to me following the sunrise service.  Just me, him, and 20,000 of our closest friends & family. (Just for fun here is a picture my uncle snapped.) So each year we celebrate the anniversary of that event by doing something for those who serve so faithfully at our church.  This year we decided to serve a breakfast for our video and server crew. 

I was looking for something yummy & filling that would also be easy to prepare and cook.  I settled on whole wheat sourdough waffles & chocolate whole grain sourdough waffles.  It was easy to mix up the levain and separate wet and dry ingredients the night before.  Then I just packed them all up with my waffle maker and homemade fruit syrups for a tasty breakfast for some very hardworking, hungry guys.

Whole Wheat Sourdough Waffles

This recipe uses the acidity of sourdough in reaction with baking soda for leavening.  It makes for a light, crispy waffle with a flavor you won't find anywhere else. If you are planning to take this somewhere before baking as I did use three separate containers, one for the levain and one for wet ingredients and another for dry.   Use a large bowl to mix this as the batter expands quickly as soon as the baking soda meets the levain.

Levain

1 Tablespoon Active Whole Wheat Sourdough Levain
1 1/2 Cups (6 oz) White Whole Wheat Flour
1 Cup Buttermilk

Batter

2 Eggs
1/4 Cup Orange Juice
1/4 Cup Milk
1/4 Cup (1/2 stick) Butter, melted
2 Tablespoons Sugar
1 teaspoon Baking Soda
1/2 teaspoon Salt

To make the levain:  The night before you make the waffles, or early in the morning if you are planning to have them for dinner, combine the levain ingredients in large bowl. Then cover and set aside for at least 8 hours.

To make the batter:  When you are ready to make the waffles, beat the liquid ingredients together and stir them into the sponge.  Them blend the dry ingredients in a small bowl and stir them into the sponge.

To bake the waffles: Bake in a preheated iron until the steam stops coming out the sides, 4 to 5 minutes.

Chocolate Whole Grain Sourdough Waffles

These decadent dessert waffles are so light and crispy it's hard to believe they are made with sourdough and whole wheat.  They are supper delicious with whipped cream and fruit, or anything that goes with chocolate. If you are planning to take this somewhere before baking as I did use three separate containers, one for the levain and one for wet ingredients and another for dry.   Use a large bowl to mix this as the batter expands quickly as soon as the baking soda meets the levain.

Levain

1/2 Cup Active Whole Wheat Sourdough Levain
1 Cup Buttermilk
1Cup White Whole Wheat Flour

Batter

1/2 Cup Dutch-Process Cocoa
1 teaspoon Baking Soda
1/2 teaspoon salt
Pinch of ground cinnamon
2 Eggs
4 Tablespoons butter, melted
3/4 Cup sugar
2 teaspoons vanilla extract
3/4 Cup Chocolate Chips

To make the levain:  The night before you make the waffles, or early in the morning if you are planning to have them for dinner, combine the levain ingredients in large bowl. Then cover and set aside for at least 8 hours.

To make the batter:  When you are ready to make the waffles, beat the liquid ingredients, including the sugar, together and stir them into the sponge.  Them blend the dry ingredients in a small bowl and stir them into the sponge.

To bake the waffles: Bake in a preheated iron until the steam stops coming out the sides, 4 to 5 minutes.