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Sunday brunch day: Cap off your winter weekends with comforting sourdough waffles

By Wolfgang Puck, Tribune Content Agency on

In a smaller bowl, sift together the flour, sugar, baking powder and salt. Add these dry ingredients to the starter mixture, and stir until well combined. Leave, covered, at warm room temperature until bubbles begin to form, about 30 minutes.

Heat a waffle iron and coat lightly but evenly with nonstick spray. Using a 4-ounce (125 mL) ladle, pour batter evenly into the waffle iron and cook until golden brown. Repeat with the remaining batter. Serve immediately with a drizzle of fruit syrup.

SOURDOUGH STARTER FOR WAFFLES

Makes about 4 cups (1 L)

3 cups (750 mL) all-purpose flour

2 cups (500 mL) nonfat milk

1 cup (250 mL) plain yogurt with live cultures

1 small potato, peeled and finely grated

In a medium bowl, stir together all the ingredients until thoroughly combined. Cover with a clean kitchen towel and leave at warm room temperature until the batter begins to bubble and develops a somewhat pleasant sour smell, about 24 hours.

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Transfer the starter to a covered container, and store in the refrigerator for at least three days before using.

FRUIT SYRUP

Makes about 1 1/3 cups (335 mL)

1 cup (250 mL) pure maple syrup

1/3 cup (85 mL) small blueberries, sliced strawberries or other fresh fruit

2 teaspoons grated orange zest

Put the syrup, fruit and orange zest in a small saucepan. Cook over low heat, stirring occasionally, until the syrup and fruit are warm, 5 to 7 minutes. Serve immediately.

(c) 2018 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
 

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