Crispy Cornmeal Sourdough Waffles
Experience the delightful crunch and subtle sweetness of these Crispy Cornmeal Sourdough Waffles. Perfect for breakfast or brunch, these waffles blend the rich, tangy flavor of sourdough with the unique texture of cornmeal. The overnight fermentation not only enhances the taste but also makes the waffles incredibly light and crispy on the outside while soft and fluffy on the inside. Serve them hot off the waffle iron with a medley of fresh blueberries, a drizzle of pure maple syrup, or your favorite jam. This recipe yields a generous batch, ideal for sharing or for freezing for busy mornings. Enjoy the convenience of having delicious, homemade waffles ready to heat in your toaster oven any day of the week.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
sourdough starter
1/2 cup (none)
buttermilk
2-2 1/2 cups (divided)
sugar
2 tablespoons (none)
white flour
1 cup (none)
whole wheat pastry flour
1 cup (none)
eggs
3 (separated)
yellow cornmeal
1 cup (none)
butter
2-3 tablespoons (melted)
baking soda
1 teaspoon (none)
salt
1 teaspoon (none)
vanilla extract
1 teaspoon (none)
cinnamon (optional)
1 teaspoon (none)
Instructions
1
The night before, combine 1/2 cup of sourdough starter with 2 cups of buttermilk, 2 tablespoons of sugar, 1 cup of white flour, and 1 cup of whole wheat pastry flour in a large mixing bowl. Mix well until fully combined, then cover the bowl with a cloth and let it sit at room temperature overnight.
2
In the morning, preheat your waffle iron according to the manufacturer’s instructions.
3
Separate the eggs, placing the whites in a clean bowl and the yolks in a separate large bowl.
4
Beat the egg whites until stiff peaks form and set aside.
5
In the large bowl with the egg yolks, lightly beat them, then stir in the cornmeal, melted butter, baking soda, salt, vanilla, and cinnamon (if using). Add additional buttermilk if the batter seems too thick.
6
Gently fold the beaten egg whites into the batter until just combined, being careful not to deflate the mixture.
7
Pour the batter into the preheated waffle iron, using the manufacturer's recommended amount, and cook until golden brown and crispy.
8
Transfer the cooked waffles to wire racks to cool completely before packaging them for freezing.
9
For reheating, place frozen waffles in a toaster oven until they reach your desired level of crispness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes these waffles crispy?
The combination of yellow cornmeal and overnight fermentation ensures the waffles are incredibly light and crispy on the outside.
What is the flavor profile of the waffles?
They feature a rich, tangy flavor from the sourdough starter balanced with a subtle sweetness.
Do I need to let the batter sit overnight?
Yes, the recipe requires an overnight fermentation at room temperature to enhance the taste and texture.
What type of sourdough starter is used?
The recipe calls for 1/2 cup of sourdough starter mixed into the initial sponge.
What flours are needed for this recipe?
You will need 1 cup of white flour and 1 cup of whole wheat pastry flour.
How do I prepare the eggs?
The eggs should be separated; whites are beaten to stiff peaks and yolks are mixed into the batter separately.
Why are egg whites beaten separately?
Beating egg whites until stiff peaks form and folding them in makes the waffles soft and fluffy on the inside.
What kind of cornmeal should I use?
The recipe specifies using 1 cup of yellow cornmeal.
How much buttermilk is required?
The recipe uses between 2 to 2.5 cups of buttermilk, divided between the sponge and adjusting batter thickness.
Can I add spices to the waffles?
Yes, you can optionally add 1 teaspoon of cinnamon for extra flavor.
How do I reheat frozen waffles?
Frozen waffles can be reheated in a toaster oven until they reach your desired level of crispness.
Are these waffles freezer-friendly?
Yes, they are ideal for freezing and can be easily reheated for busy mornings.
What should I serve with these waffles?
They pair well with fresh blueberries, pure maple syrup, or your favorite jam.
How do I cool the waffles?
Transfer the cooked waffles to wire racks to cool completely before packaging them.
What is the role of baking soda in this recipe?
One teaspoon of baking soda is added in the morning to help the waffles rise and brown.
How much butter do I need?
The recipe calls for 2 to 3 tablespoons of melted butter.
Can I adjust the batter thickness?
Yes, you can add additional buttermilk if the batter seems too thick before cooking.
What temperature should the sponge sit at?
The initial mixture should sit at room temperature overnight.
How many ingredients are in the recipe?
There are 12 ingredients in total, including optional cinnamon.
What is the first step of the recipe?
Combine the starter, buttermilk, sugar, and flours the night before.
Is vanilla extract used?
Yes, 1 teaspoon of vanilla extract is added to the batter in the morning.
How long do I cook the waffles?
Cook them in a preheated waffle iron until they are golden brown and crispy.
What is the texture of the inside of the waffle?
The inside of the waffle remains soft and fluffy.
Is sugar included in the batter?
Yes, 2 tablespoons of sugar are mixed into the sponge.
What type of whole wheat flour is best?
Whole wheat pastry flour is recommended for a lighter texture.
How do I prevent the egg whites from deflating?
Gently fold the beaten whites into the batter until just combined.
Is this recipe suitable for brunch?
Yes, it is tagged as a perfect option for breakfast or brunch.
What is the yield of this recipe?
It yields a generous batch ideal for sharing or freezing.
How do I know the waffle iron is ready?
Follow the manufacturer's instructions to preheat the iron before pouring the batter.
Can I use regular whole wheat flour?
The recipe suggests whole wheat pastry flour for the best results, though regular might change the density.