Friday, December 28, 2018

Cranberry Sourdough Waffles

Have you sometimes wondered what to do with that left-over Cranberry Sauce beyond smearing it on the very important turkey sandwich on white bread, with mayonnaise and potato chips, (which is is a must, in my opinion), but what about after that? Well let me tell you; crispy sourdough waffles, smothered in Cranberry Orange Sauce are the answer. We unanimously "mmmed", "oohed" and "ahhed" over this combination. The tangy cranberry pairs so well with the "Sour" in the Sourdough Waffles, that it seems just flat to eat the waffles without the sauce... and now that the Cranberry Orange Sauce is all gone, but the waffles still remain in the freezer, I am considering making another batch of the sauce, so that the waffles don't seem flat... haha. But all that to say, "you're really gonna like these, so you gotta give this a try".

This sourdough waffle recipe is a recipe that my daughters have often made during their visits here. The recipe is an adaptation from All-Recipe's "Sam's Sourdough Waffles" Recipe, and it is delicious. The waffles are crisp outside, fluffy inside, with a wonderful flavor, and are perfect eaten fresh, or frozen and re-toasted. We have a whole batch in the freezer right now, and have been enjoying them all week... with the Cranberry Orange Sauce, of course.

    • 2 cups Einkorn, Spelt, or Organic All-Purpose Flour
    • 1 1/2 cups Water
    • 1 cup Sour Dough Starter
    • 1/2 cup Cooking Oil (my favorite is Avocado Oil)
    • 2 Eggs
    • 2 Tablespoons Coconut Sugar or Organic Non GMO Cane Sugar
    • 2 teaspoons Himalayan Salt
    • 1 Tablespoon water
    • 1 teaspoon Baking Soda
    • 1 cup Cranberry Orange Sauce
    • 1/2 cup Pure Maple Syrup
    • 2 Tablespoons Water
    • Organic Powdered Sugar for dusting
    • Oranges or Mandarins for Garnish

      Its best to start this the night before you want to make waffles.
      1. In a large mixing bowl, combine flour, 1 1/2 cups water, and sourdough starter. Mix well. Cover loosely with plastic wrap or paper towel and let sit in a warm place 4 -12 hours.
      2. Once the batter has been sitting 4 -12 hours, and is bubbly, add oil, eggs, sugar, and salt; mix well to combine. 
      3. Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.  
      4. Preheat the waffle Iron.
      5. Spoon in batter into the waffle iron, and cook until waffles are crispy.
      6. While the Waffles are cooking, place 1 cup Cranberry Orange Sauce into a sauce pan, and add 1/2 cup Pure Maple Syrup, and 2 tablespoons of water.
      7. Heat until warm and well combined.
      8. Spoon hot over hot, buttered waffles
      9. Dust with powdered sugar
      10. Enjoy!

      They are so yummy, even for dinner, with sausage and eggs.

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      1. I love how you did this Mom! I can’t wait to try with cranberry sauce!

        1. Thank you Sweetie.... and thanks for the sourdough waffle recipe.

      2. Ooooh ... Why didn't I see this sooner? My bad.

        Wow... looks and sounds great!! Can't wait to try... we definitely do breakfast for dinner.

        1. Ha ha, Hi Bevy, yes breakfast for dinner is a thing for us too... we love it. These were really good for dinner as well as breakfast. Thanks for stopping by, Bevy.