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.

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:

http://allrecipes.com/recipe/sourdough-starter/


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.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From Mairi

Rating (out of 5):

Just made these as an alternative to very sweet waffles for breakfast. They were equally as good with jam as with scrambled egg. Excellent! The mixture didn't look like that much until I added the egg whites. Made 8 square waffles.

Comment submitted: 3/5/2012 (#13609)

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