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Light Sourdough Waffle

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This super light, crispy waffle is made using sourdough starter leftover, a very different texture from the classic waffle.

Apparently due to Covid-19 everyone is baking bread at home, especially sourdough bread, so I decided to adjust a recipe that I have shared a few years ago…using sourdough starter to make waffle…the recipe is very similar…using less butter not compromising the super light and crispy texture.

– Sourdough starter in waffle batter?

Yes, although you will need to have some overnight preparation for the waffle batter, still a very simple recipe, especially if you have extra sourdough starter, which is commonly named as “discard”.

– Sourdough discard?

Somehow, I do not like to call the extra sourdough starter a “discard”, sounds a reject, no good…which it is not…it is just extra that you will not use…

– How different it the sourdough starter waffle when compared to the classic waffle?

The sourdough waffle has a lighter and crispier texture, it is very hard to describe, you really need to try it…it is loaded with small holes due to the starter (yeast).

– Why is sourdough different?

The slow fermentation breaks down the carbohydrate in the wheat making it easier on your gut, so your gut works less during digestion.

– Ready to try?

Ingredients:

  • 100 g sourdough starter
  • 100 g all-purpose flour
  • 100 g water
  • 4 tablespoons melted butter
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 ½ teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • ½ teaspoon baking soda
  • Powdered sugar
  • Maple syrup

Method:

Combine the sourdough starter, water, and flour in a medium bowl. Cover and leave at room temperature on the countertop overnight.

In the morning, when ready, whisk together the eggs, melted butter, sugar, salt, vanilla extract, and the baking soda together.

Fold gently the egg mixture into the sourdough.

Preheat and grease a waffle iron. Pour approximately ⅓ cup of the waffle batter into the center of the iron. Close and bake until golden brown, by following the instructions of your waffle iron.

Dust the top of the waffle with powdered sugar and serve warm with maple syrup.

– More recipes using sourdough starter? Check these out…

Did you know that many sourdough bread sold in the grocery stores are not authentic sourdough? They found that many uses different kind of agent to create the sourness such as yogurt, vinegar and so on.  Therefore, be very careful when selecting your bread.

Thank you for visiting Color Your Recipes…have a colorful week!



Oladi, Russian Pancake

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This is a very simple recipe of a Russian version of what is our pancake.  The recipe calls for yeast as an raising agent.  It is fluffy and light, great for breakfast.

I hope this post find you all well…as for us, we came back from a fantastic vacation. We explored Russia, from Moscow to St. Petersburg by cruising the Volga river and stopping at many cities along the way. It was a very nice experience visiting all the major touristic places…the churches, museums, parks, metro system and many others.

After our vacation in Russia it is only natural to share a Russian recipe…and I choose this Russian pancakes, called oladi, which was served to us very often for breakfast as well as with caviar. What I found unique about these pancakes is mainly the texture…they are not fluffy like cake and reminds me a little of English muffins…slightly chewy with different size of air pockets. No need to mention that I love it and as soon as I came home, I had to try to make them. These little pancakes can be served with anything from sweet to savory, such as jam, fresh fruit, cream cheese, sour cream, smoked salmon, caviar…you name it. Moreover, like pancakes, you can add all kind of stuff in the dough/batter, such as chocolate chips, fresh fruits, nuts…again, color it the way you like. This recipe has been adapted from here.

Ingredients:

  • 1 cup of warm milk
  • 1 teaspoon active dry yeast
  • 175 g bread flour or all-purpose flour
  • 2 tablespoons sugar
  • Pinch of salt
  • 2 tablespoons melted butter
  • 1 egg slightly beaten
  • Vegetable oil or butter for cooking the pancakes

Method:

In a medium bowl add the yeast to the milk and let it sit for 5 to 10 minutes. Add flour and mix it well, until all the flour is incorporated to the milk.

Cover the bowl with plastic wrap and let rise in a warm place until the dough doubles from its original size, 30 minutes of more depending of the room temperature

Once the dough has doubled add the sugar, salt, melted butter and egg. Mix thoroughly until all the ingredients are incorporated.

Cover and let it rise again until the dough doubles.

When ready to cook, in a skillet add a little of vegetable oil or butter (or combination of both) on medium heat.

Spoon the dough onto the skillet and cook on one side until golden then flip the pancake over until the other side is golden brown.

Serve warm.

Thank you for visiting Color Your Recipes…have a colorful week!



Oatmeal Butterscotch Cookies

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This is a very simple recipe for butterscotch and oatmeal cookies. The recipe is a classic and the combination of chewy oat and flavorful butterscotch is just so good. 

These cookies are awesome and so simple to make them…I pretty much follow the recipe from here, just cut down the sugar since the butterscotch chips are pretty sweet.  The oat gives a slightly chewy texture…so good!

I hope you have a chance to try them…

Ingredients:

  • ½ cup unsalted butter or 1 stick, softened at room temperature
  • 2 tablespoons granulated sugar
  • ½ cup brown sugar
  • 1 large egg, room temperature
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • ¾ cup all-purpose flour
  • 1 ½ cup old fashioned oats
  • ½ teaspoon baking soda
  • ⅔ cup butterscotch chip

Method:

Preheat oven to 350 F

In a medium bowl sift flour, salt, baking soda. Set aside.

In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar together on medium speed until creamy.

Add in the egg and vanilla extract while still mixing on medium speed.

Slowly add in the flour mix on low speed.  Add the oats and the butterscotch chips, mix gently.

Scoop the cookie batter using a small a small ice cream scooper or spoon on a cookie sheet line with parchment paper or silicone baking mat.

Bake for 10-12 minutes.

Transfer the cookies to a cooling rack.

If you enjoy this simple Oatmeal and Butterscotch Cookies recipe you might want to try Brown Butter Chocolate Chips Cookies recipe.

Did you know that the main ingredients of butterscotch is butter and brown sugar? Just like toffee.

Thank you for stopping by Color Your Recipes…have a colorful week!