Now that I have my never ending supply of sourdough starter, I decided to see what else I could make, besides bread. After scouting around for different recipes I developed the following recipe for waffles and pancakes. This morning I made a dozen of the lightest 4 inch waffles I have every tasted.
2 cups of refrigerated sourdough starter
2 cups of flour
2 cups of water
The night before, feed the 2 cups of starter with the flour and water in a large bowl. Mix well and leave it covered at room temperature (65 F. - 80 F. degrees) overnight. You should have a very active sponge in the morning. Measure out 3 cups for the waffle/pancake batter. (Place the remainder in your sourdough starter jar, give it a feeding with about 1/2 cup water and 1/2 cup flour, let it rest 30 minutes to an hour, and return it to the refrigerator.)
3 cups of active sponge
3 tablespoons of vegetable oil
4 tablespoons of honey
1 teaspoon salt
3/4 teaspoon baking soda
Add the eggs, oil, honey and salt to the sponge and mix well. Let the batter rest for about 30 minutes. You can cook the bacon or sausage, set the table, and heat the waffle iron or pancake griddle while the batter rests. The waffle iron or griddle should be set to 400 F. degrees, or moderately hot. Just before you are ready to cook, add the baking soda and mix well. If you add the baking soda too soon the batter may go flat and the waffles/pancakes won't rise well when cooked.
Originally posted 4/13/08
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the i...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...
Every now and then I miss some of the great Tex-Mex food we enjoyed in Houston. Finding canned enchilada sauce here in Costa Rica has p...
This past month we spent a week in Texas visiting friends and family. The friends we stayed with offered us some of the new Flour & Co...