Blog :: Ramblings of a health nut

The un-Belgian un-Sourdough Waffles

Posted on 20 Jul 2011 by maisha (posted in: blogs)

Guess who's back?! Yup, me! Although I'll be logging less hours on the net from now on and cutting back my blogging activity a bit. Turned out that I'd dislocated a bone in my wrist joint, which caused quite a bit of pain and problems: one of the tendons in my forearm was hyperactive, constantly trying to connect to the missing bone. The bone has been carefully massaged back into its place, but my wrist is still sore, my forearm feels like I've been training it for a week and all my wrist bones are a crackin' and poppin'. I'm back to using my hand, but weight training is off limits for the time being. So my days have been reduced to cardio, body weight training, and watching countless episodes of Heartbreak High.

To test my wrist strength I decided to whip up a batch of whole grain Belgian sourdough waffles. I made the batter last night and let it huff and puff overnight. Then I added the eggs and realized my batter was way too thin to make Belgian waffles. I also cheated on the sourdough part, since I used a powdered sourdough starter, which provides the sourdough flavor without having to go through the hassle of making sourdough starter. Nevertheless, the waffles turned out very delicious, albeit un-Belgian and un-sourdough!

Whole Grain Wannabe Belgian Sourdough Waffles (makes 9 waffles)

Ingredients


    *overnight*
  • 50 g whole grain powdered sourdough starter
  • 100 g whole grain rye flour
  • 225 g whole wheat flour
  • 7 g (1 packet) instant yeast
  • 1/2 tsp sea salt
  • 1 tbsp Sizzle Spice Mix (*optional)
  • 1 tbsp honey
  • ~ 500 mL (2 c) water or skim milk
    *morning*
  • 1 tbsp pure vanilla extract
  • 1 tbsp EVOO
  • 4 whole eggs
  • additional honey/sugar/sweetener (*optional)



Method


  1. Mix the first 6 ingredients together in a very large mixing bowl or pan. Add water or skim milk until you get a very thick pancake batter.
  2. Cover bowl with plastic wrap or wrap a plastic bag around it and let batter rest and rise overnight. It will more than double in size, hence the request for using a very large mixing bowl.
  3. The following morning, add the remaining ingredients and mix well.
  4. Bake in a waffle maker until brown and done.



For more Belgian waffle inspiration check out the following:



 

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