These are incredibly easy waffles that are quite tasty as well as being nutritious. You mix up the batter the day (or night) before, pop it in the refrigerator overnight, and make the waffles the next morning. The waffles are just a little sweet from the bananas and have a definite tang from the sourdough starter/discard and the chopped cranberries in the batter. I like the waffles "as is," but, if you'd prefer a sweeter waffle, I suggest adding a tablespoon or two of honey to the batter (if you're diabetic, I recommend skipping the honey). White whole-wheat flour provides good fiber and a slight nutty taste to the waffles, and a small amount of oats gives the batter texture. When you are ready to make the waffles, you'll notice that the batter is quite thick. That's fine. The waffles will rise up as they bake in the waffle iron and come out nice and fluffy. My husband likes the waffles with syrup, and I prefer them with a little almond butter on them. Either way, the waffles are good. Enjoy!
Sourdough Overnight Banana-Cranberry Waffles -- Serves 4+
1 cup of starter/discard
2 very ripe bananas, mashed (about a cup)
2 tablespoons of canola oil
2 large eggs
1 cup of ground or finely chopped cranberries
1/2 cup of milk
1 cup of white whole-wheat flour
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/4 cup of quick oats
Syrup, nut butter, yogurt, fruit, etc., to serve
In a large bowl blend together well the starter/discard, mashed bananas, oil, eggs, ground cranberries and milk. Add the white whole-wheat flour, salt, cinnamon, and oats and stir the dry ingredients into the wet mixture until everything is incorporated and well mixed. Cover the bowl with plastic wrap and put it in the refrigerator overnight. The next morning remove the batter from the refrigerator and, if you have time, let the batter come to room temperature (30 minutes or so, depending on the temperature of your kitchen). Sometimes I skip this step, and the waffles come out fine, so not to worry. Heat your waffle iron and spritz the waffle plates with a little non-stick cooking spray. Pour/spoon 1/3 - 1/2 cup of batter (depending on the size of your waffle iron) onto the bottom plate of your waffle iron, spread it out a little with the back of a spoon, close the waffle iron lid, and let the waffle cook until most of the steaming stops (or according to the instructions for your waffle iron). Remove the waffle and cook the remaining batter. If you are worried that your starter/discard is not robust, before cooking the batter in the morning, you can add 1 1/2 teaspoons of baking powder to the batter and stir it in well. I don't add the baking powder, as my starter/discard is quite active, and the waffles rise well without the baking powder. Serve the warm waffles with syrup or the topping you like best.
Comentarios