Separate the eggs into two separate bowls. Beat egg yolks until lemon-colored. Add all other ingredients, except whites to the yolks and mix until well blended. Beat the egg whites until soft peaks form. Fold in egg whites gently. Cook in a HOT waffle iron. Make sure it is fully pre-heated and if it has an adjustable heat setting set it to high. I use about 3/4 cup of batter for my Belgian waffle maker.
- 1 cup sourdough
1/4 cup cooking oil
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs - separated
1 Tablespoons sugar
1/4 cup dry powdered milk
Note From Recipe Submitter:
To make freezer waffles: just wrap in aluminum foil immediately after it comes of the iron and put directly into the freezer. Pop them straight into the toaster for a quick and easy breakfast (not too long so they don't burn).
If you don't have sourdough starter, ask a friend for some. If they don't have any you can find directions on making some here:
These waffles are light and fluffy on the inside and nice and crisp on the outside. They also make good freezer waffles if you want to make extra.
Mr Breakfast would like to thank Kramin for this recipe.
Recipe number 3088. Submitted 1/28/2012.