Sourdough Waffles & Fried Sweet Potatoes

I wanted to prepare a special breakfast this morning to bid farewell to the farm family traveling west, and to the snow, beginning to melt away. As it turns out, I wasn’t the only one with this idea, so we ended up with quite the spread!

While I’ve become comfortable whipping up a batch of sourdough pancakes based solely on feel and the whim of the moment, I referred to a recipe from King Arthur Flour Whole Grain Baking to make these waffles, since I wanted to make sure I had the right proportion of egg and oil to prevent them from sticking. (I also greased the iron beforehand as an extra precaution.) Of course, I couldn’t help but play with the recipe a bit, and also tripled it, since the original ended up making only four waffles. Delightfully chewy, subtly sweet with only the tiniest hint of sour. Will definitely be making these again soon!

Fried sweet potatoes and greens proved to be the perfect accompaniment. Glad I finally learned the trick to frying potatoes and sweet potatoes without first boiling them or ending up with a half-raw mess stuck to the bottom of the pan: Slice them fairly thin, start with plenty of oil, and cover for most of the cooking time, stirring occasionally, removing the lid for the last couple minutes if you want them to brown and crisp. If you’d like, throw some baby greens into the pan to wilt for the last few minutes and enjoy. Sauté some onion before adding the sweet potatoes if you like, or add garlic for the last few minutes. Yum!

Sourdough Waffles
Makes 12

Sponge
4 1/2 cups flour (I used spelt)
3 cup milk
1/2 cup sourdough starter

Batter
6 eggs
1 1/2 cups liquid (I used milk, original recipe calls for half milk, half orange juice)
3/4 cup melted butter or oil
1 1/2 teaspoon salt, or to taste
Desired seasonings, to taste (I used a generous pinch of cinnamon, cloves, ginger, ashwagandha, and mace)

The night before, mix together the sponge and cover with a wet cloth. The next morning, stir the remaining ingredients into the sponge to form the batter. Grease and preheat waffle iron, ladle batter into iron and spread evenly before closing and allow to cook for several minutes, until no longer steaming. (Cooking time varies according to the iron.) Enjoy straight or slathered with butter, yogurt, jam, syrup, or your favorite topping.

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This entry was posted in Breads and Baked Goods, Breakfast, Out of the Frypan and tagged , , , , , , , . Bookmark the permalink.

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