These waffles are easy. You mix up the batter in the evening and refrigerate it overnight to make waffles in the morning. The waffles have the sourdough tang, with only a slight mango taste. I use mango puree in the batter, which tames the sourness of the batter a bit and gives the waffles extra taste and nutrition. The mango puree is easy to make. Simply soak a half cup of dried mango pieces, to cover, in boiling water. Let the mango/water mixture cool and process it in a food processor or blender. That's it. If you want extra puree to top your waffles (it's good!), double the mixture to a cup of dried mango and a cup of water and use half of the puree in the waffles and half to top them. The waffles have no sugar in them, other than what's in the fruit, and they are suitable (in moderation), if you're on a diabetic diet. I use white whole-wheat flour in the waffles, which gives them a good boost of fiber as well as giving them extra taste. Because my starter/discard is quite active, I don't use baking powder to make the waffles. If your starter/discard is weak, add 1 1/4 teaspoons of baking powder to the batter to ensure that the waffles rise properly. The waffles are light and fluffy and good. We like the waffles with turkey breakfast sausages on the side and topped with either extra mango puree or fresh chopped mangoes. Enjoy!
Sourdough Mango Waffles -- Serves 4+
1 cup of sourdough starter/discard
1/4 cup of canola oil
1 large egg
3/4 cup of milk (I use low-fat)
1/2 cup of mango puree
1 teaspoon of vanilla
3/4 cup of white whole-wheat flour
1/2 teaspoon of salt
1/4 teaspoon of allspice
Additional mango puree, fresh chopped mangoes, syrup (optional, to serve)
In a large bowl mix the starter/discard, canola oil, egg, milk, mango puree, and vanilla well. Add the white whole-wheat flour, salt, and allspice to the bowl and beat them into the wet mixture until combined. Cover the mixture with a piece of plastic wrap. I usually let the mixture sit out on the counter for an hour or two to let it get a bit of a rise, then stick it in the refrigerator overnight. You can refrigerate the mixture immediately, if you prefer. The next morning remove the batter from the refrigerator and, if possible, let it sit at room temperature for an hour. I let it sit out on the counter while I go for a walk. When you're ready, heat the waffle iron, spritz the plates with a little non-stick cooking spray, and then follow the directions for your waffle iron to cook the waffles. I have a medium/small waffle iron and usually use about 1/4 - 1/2 cup of batter for each waffle. Serve the waffles with additional mango puree, fresh chopped mangoes, or syrup.
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