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    You are in: Home / Breakfast / Colorado Sourdough Waffles Recipe
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    Colorado Sourdough Waffles

    Colorado Sourdough Waffles. Photo by PaulaG

    1/1 Photo of Colorado Sourdough Waffles

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    COTopChef's Note:

    I developed this recipe after a longing for sour dough waffles. It is the compilation of several recipes and experiments. They are what a waffle should be, crispy on the outside and moist and tender on the inside. I attribute the crispness to the rice milk. You can substitute any other milk.

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    Serves: 4-8



    Units: US | Metric

    • sourdough bread, sponge (start at least 12 hours earlier for best flavor)
    • 1 cup sourdough starter
    • 1 cup warm water
    • 1 cup all-purpose flour
    • waffle batter
    • 2 cups sourdough bread, sponge (above)
    • 2 cups rice milk (soy, cow's, goat's... milk will work)
    • 2 cups all-purpose flour
    • 2 tablespoons sugar
    • 2 large eggs, separated
    • 2 fluid ounces oil (vegetable, canola or melted butter)
    • 1/2 teaspoon salt
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda


    1. 1
    2. 2
      Combine all the Sponge ingredients (starter, flour and water) in a large mixing bowl. (Be sure the bowl is large enough that batter will not overflow the bowl as it expands by producing carbon dioxide).
    3. 3
      Allow to sit at room temperature, loosely covered for 12 hours or longer. (Any extra sponge can be added back to your starter).
    4. 4
    5. 5
      Separate the eggs and beat egg whites until form stiff peaks.
    6. 6
      In medium bowl, beat egg yolks, milk and oil.
    7. 7
      Stir in the Sourdough Sponge and mix well.
    8. 8
      In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together.
    9. 9
      Stir the dry ingredients into the egg wet mixture.
    10. 10
      Allow mixture to rest for at least 10 minutes. (If not used right away, cover and refrigerate - do the same for any left over batter or freeze it.).
    11. 11
      Fold in the whipped egg whites.
    12. 12
      Ladle batter on to preheated waffle iron and bake per iron's instruction.
    13. 13
      Serve with butter, warm syrup, fruit compote, fresh berries and/or whipped cream.
    14. 14
      TIPS & TRICKS:.
    15. 15
      - Spray the iron with vegetable spray only before the first waffle.
    16. 16
      - Refrigerate or freeze any remaining batter. Bring to room temp before using.
    17. 17
      - Bake any remaining batter for a little less time and freeze the waffles in resealable bags for another day. Re-heat in toaster.

    Ratings & Reviews:

    • on September 30, 2009


      These were made as per recipe. I used vanilla flavored soy milk. They do bake up nice and crisp and reheat very well in the toaster. My yield was 14 waffles. Made for *PAC Fall 2009*

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Colorado Sourdough Waffles

    Serving Size: 1 (166 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 584.6
    Calories from Fat 162
    Total Fat 18.0 g
    Saturated Fat 2.7 g
    Cholesterol 105.7 mg
    Sodium 958.5 mg
    Total Carbohydrate 91.2 g
    Dietary Fiber 2.5 g
    Sugars 6.7 g
    Protein 13.0 g

    The following items or measurements are not included:

    sourdough starter

    rice milk

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