Sunday, June 19, 2011

Almond Sourdough Waffles

What do you serve guests on board for breakfast or brunch? Granola with yogurt works fine for me, but it isn’t special enough for company. Sticky buns are always popular, but pancakes or waffles are favorites as well.

The sourdough pot travels with us on the boat, allotted its own special corner in the refrigerator. It might as well be part of the family, or even a loyal but needy pet. It does require some tending, feeding, occasional TLC and regular workouts, etc. If you aren’t into sourdough that sounds a little weird, right? No matter, it's worth it.

Sourdough bread, pancakes, English muffins, pizza and biscuits are all standard fare in the galley, but lately we have worked on some new waffle variations. We hit on a winner in Almond Sourdough Waffles with Bananas and Syrup. The Capt. requested a scoop of ice cream on top, but he will have to wait until we’re in a town again. Jean's kiwi jam might work here. I maintain the waffles were so tasty they didn’t need whipped cream or ice cream - honest.

 Sourdough Almond Waffles
Based on  Alaska Sourdough,  Ruth Allman

1 cup Sourdough Starter
1 Tablespoon sugar
2 Tablespoons oil
1/4 teaspoon almond extract      
1 egg
1/8 teaspoon salt
scant 1/2 teaspoon baking soda
1/4 cup slivered almonds
1 sliced banana
pats of butter and warm maple syrup

1.  Put the starter in mixing bowl; add sugar, egg, oil and almond extract. Mix well with wood or plastic spoon. (Ms. Allman cautions that sourdough doesn't like metal bowls and utensils) Thin with water as needed.
2.  Dilute the soda in a tablespoon of warm water. Add the baking soda at the last minute, when you’re almost ready for the batter to hit the iron. Fold the soda water gently into the sourdough batter. Do not beat it in heavily, you want to encourage the bubble formation, not defeat it. The batter will fill with bubbles and increase in bulk. It's ready when it is fluffier.
3.  Ladle batter onto a preheated, well-oiled Belgian waffle iron and sprinkle some almonds on top; cover quickly and bake until done. For me that means crispy brown on the outside and soft in the middle.
4.  Serve on a  hot plate; accompany with sliced banana, butter and warmed syrup. Repeat with the remaining batter.
Note: a Belgian style waffle iron isn’t essential, you can use another style, but we love the deep holes that hold extra butter and syrup.

1 comment:

  1. Put this one on the Laci must taste list....sounds yummy. I miss the sourdough starter pet while you guys are gone. :-(


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