Waffles were first made in the 1600’s using a cast iron waffle iron that was hinged and held over an open fire to cook. In the 1840’s, it was suggested to not use shallow waffle pans that cooked 4 at a time as they were never any good. In 1869, a patent came out for the first stove top waffle iron and an electric waffle iron was first introduced in 1911 by General Electric.
Peasants made waffles with rye in the 1500’s and the aristocrats enjoyed a lighter waffle made with wheat, milk and eggs. The Dutch brought waffles to North America in the 1620’s and began to appear in cookbooks in 1725. Waffle parties became a fashionable way to socialize from the mid-1700’s to early 1900’s when waffles became a more popular breakfast item. Waffles were eaten both sweet or savory, topping waffles with butter and maple syrup or honey as well as meat stews.
Let’s make some delicious sourdough waffles!
These waffles are fluffy, reheats well and freezes well too. Reheat frozen waffles in the toaster for a quick and easy breakfast.
These waffles take a bit to make, but one thing I like is how the batter does not need to be refrigerated overnight. Beat the egg whites and set aside. Mix remaining ingredients together and fold in the egg whites carefully so as to not deflate them. I left some unmixed egg white throughout. Minimal folding and mixing produces the most moist and fluffy waffles you have ever had! These are absolutely delicious! Let the batter rest 30 minutes before making waffles!
Top waffles with homemade whipped cream and berries, your favorite syrup and any other toppings you enjoy.
Sourdough Waffles
1 cup flour of choice
1-1/2 tsp baking powder
1/4 cup sugar
1/2 tsp salt
1/2 cup milk of choice
1 tsp vanilla
8oz (by weight) sourdough starter
3 tbsp oil
2 eggs – separated
Combine flour, baking powder, sugar and salt together. Stir. Beat egg whites until stiff peaks form and set aside. To the flour, add milk, vanilla, sourdough starter, oil and egg yolks. Stir well. Gently fold in beaten egg whites. Do not over mix or batter will deflate. Let batter sit 30 minutes. In a heated waffle iron, lightly oil if necessary and pour a scoop of batter into waffle maker. Cook accordingly and continue until batter is gone.
These waffles freeze well. Keep in refrigerator and heat as needed for a quick and yummy breakfast.
Need to make sourdough starter? Check out my post here: https://www.ourcityhomestead.com/making-sourdough-starter/
Waffle party anyone?
enjoy from Our City Homestead to yours