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Sour Dough Waffles or Pancakes


Sour Dough Waffles or Pancakes recipe













Trans-fat Free


1 cup sourdough starter
1 ½ cups milk
½ cup graham flour
¼ pound butter
1 teaspoon salt
1 cup all-purpose flour
1 teaspoon sugar
2 large eggs
¼ teaspoon baking soda


The night before breakfast, combine ingredients (except last two)in non- reactive bowl such as wood or plastic and mix with wooden spoon.

Beat until smooth.

Use a large bowl as this will double in size.

Cover with plastic wrap.

Replenish starter with a cup of water and a cup of flour.

Cover starter. Allow both to sit overnight at room temperature.

To make waffles the next morning: Preheat oven on very low temp.

Warm the waffle iron, warm the plates in the oven.

Beat eggs and add eggs and baking soda to the Waffle Starter.

It may have collapsed and look odd.

That's ok. Lighlty oil or butter the waffle iron when ready and pour in batter.

Do not spread with a spoon.

Let the batter flow to its own height. The batter should be neither stiff nor watery.

It should pour smoothly and easily.

Allow these to cook well, until golden brown, just a tad (30 seconds or a minute) past when you see the steam stop coming from the waffle maker.

They will be nice and crisp yet not crunchy.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 40262% of calories from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 174mg 58%
Sodium 860mg 36%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 3%
Sugars g
Protein 19g
Vitamin A 20% Vitamin C 0%
Calcium 13% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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