Favorite Crisp and Light Sourdough Whole Grain Waffles
1 Cup Sourdough Starter
275 Grams (Approximately 2 1/2 Cups) Whole Grain Einkorn Flour
2 Cups Organic, Raw Milk
2 Eggs, Separated
1/4 Cup Extra Virgin Oil, or Butter
1 tsp. Salt
1 tsp. Vanilla, Optional
1 tsp. Baking Soda
1. Before bed, mix together sourdough starter, flour, and milk in a large bowl, cover with an airtight lid and leave on the counter overnight. (Einkorn will go dark if left out in the light, so depending on the type of bowl you are using, you may need to cover it with a cloth.)
2. In the morning, separate the eggs. Add the yolks to the starter mixture as well as oil, salt and vanilla and whisk well.
3. Beat the egg whites until frothy and beginning to peak, add the baking soda and beat until stiff peaks form.
4. Fold egg whites into the starter mixture.
5. Cook on a Belgian style waffle iron for 2-3 minutes. The time will depend on your waffle iron and heat setting. If they stick the the iron, cook a bit longer.
6. These are a very light and crispy waffle, which is wonderful, but they don't hold up to stacking. Instead, put the waffles individually on a platter as they come off the waffle iron.
Yield: About 8 large waffles.
These freeze well. If you have extra, transfer the platter to the freezer. As soon as they are frozen, transfer then to a freezer bag or container. These are yummy popped in a toaster for a quick breakfast or snack. If they come out of the toaster still cold in the middle, turn down the heat setting and toast longer.
I adapted this recipe for Whole Grain Einkorn flour from a recipe at Food.com The suggestion to not add sweetener to waffles is a good one, as it's the sweetener that makes the waffles stick to the waffle iron. It sure makes for easier clean-up. No greasy waffle iron for me. Thanks Rosieo for a great suggestion!
This batter makes a very light, crisp waffle. Due to the nature of the batter, it will work best on a Belgian style waffle iron with deep indentations, or a flip style waffle maker.