I admit it…
We've eaten hotel breakfasts in all of our past moves across the country.
That's not to say we didn't scour the available goods to find the most nourishing food, but sometimes we needed just a bit more than hard-boiled eggs and fruit. And those delicious-smelling, fluffy Belgian waffles were always tempting. Sometimes it was just easier to grab a few bites and get back on the road for the day.
Without fail, our few bites always came back to bite us. My littles would complain of belly aches within a few hours. I felt frumpy and sluggish.
And then I'd recall the saying, “Shame on me once, fool on you. Shame on me twice, fool on me.” Yes, I played the fool multiple times — and allowed my children to do the same.
Well, no more! Our neighbor blessed us with a Belgian waffle maker so we've solved our cravings for fluffy goodness by making them at home with our very own nourishing ingredients. My 8- and 10-year-olds are experts in the art of waffle-making. 😉
Fermented berries and yogurt cheese top fluffy, slightly crisp, sourdough waffles – making this a scrumptious, get-up-and-go breakfast for any morning!
- Makes 8 or 9 sourdough Belgian waffles.
- In a big glass bowl, combine flour, milk, and sourdough starter.
- Mix well, cover, and put in a safe place overnight.
- In the morning, beat the eggs whites until fluffy.
- While the egg whites are beating, add the egg yolks, baking powder, salt, and melted oil to the sourdough mixture.
- Mix well, then fold in the egg whites.
- Warm up your waffle maker.
- Once warm, pour about ½ cup of batter into it, depending on its size.
- Close the lid, turn the handle, and wait for the red light on top to turn green — this, of course, means it’s done. 😉 (If your waffle maker is different, follow the manufacturer’s instructions.)
- Our waffle maker takes about 2 minutes per waffle, which is plenty of time to start cooking eggs or frying bacon.
- Once the waffles are done, allow little hands to drop dollops of yogurt cheese and pour fermented berries on top in the shape of a smiley face. If you have a bit of a sweet tooth, add maple syrup too!
- Blend together all ingredients to your desired consistency.
- Transfer to a glass jar and fill to within an inch or 2 of the top.
- Leave in a cool, dark place for 2 days.
- Then refrigerate.
- Have these ready whenever you decide to make waffles! Fermented strawberries will keep for a month or so, but we always eat ours long before that.
- Line colander with 3+ layers of cheesecloth and place the colander inside a larger bowl or pot.
- Pour in homemade yogurt.
- Wrap up the yogurt so it does not dry out.
- Let this sit for 1 to 2 days at room temperature, while the liquid whey drains out of the yogurt.
- When the yogurt is a little runnier than cream cheese, put it in a bowl, cover, and store in the fridge.
- We add a little salt and use this as we would cream cheese.
Do you enjoy fluffy waffles? Have you ever tried sourdough waffles?
This post was featured in 30 Traditionally Prepared Einkorn Goodies.
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