Nutty Sourdough Waffles

I started a new batch of sourdough and am now looking for ways to use the excess. Click here for a  quick and simple recipe for sourdough. I did make a more complicate starter beginning with yeast spores captured from the air . . . which I will post at some point in time. I make half a batch for just two and even then there are extras for toasting and eating later. Waffles may also bee frozen. Note: This recipe relies on sourdough starter, baking powder and soda for leavening; no additional yeast is added. 

Yummy waffles! Fruits (such as blueberries, chopped apples, etc. may also be added to the batter. 

Nutty Sourdough Waffles  Makes about 1 1/2 dozen depending on the size of the waffle maker

2 cups sourdough starter, recently feed and refreshed 

2 eggs, beaten

1/2 cup cooking oil

1/2 cup milk

1/2 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 tablespoon granulated sugar

1 cup chopped pecans or walnuts

1. In large mixing bowl measure out sourdough starter. Add eggs, oil, and milk; mix well. 
2. In a separate bowl, mix together flour, baking powder, salt, baking soda and sugar. Add all at once to starter mixture; beat just until blended. Stir in nuts. 
3. S[read batter (appoximaltly 1/4 to 1/3 cup depending on waffle maker size)  on lightly greased or sprayed, preheated waffle grids.
4. Cook according to waffle maker directions, approximately 5 to 6 minutes. Repeat. 

   

   Step 1: Mixing the liquids.

   
   

   

   Step 3: Mixing the wet and dry ingredients.