Some Great Waffle Recipes For You
Plus A Special Sour Dough Bonus Recipe!

Do you like waffles?

This, to me, is a silly question – of course. I like waffles! In fact, I love waffles, with fruit topping, with whipped cream, with jam, with bacon baked into the waffle (waffle irons do a great job of cooking the meat right along with the batter). Best of all, I love the simple taste of waffles with butter and Maple syrup! So I ask, do you like Waffles?

Two of the best recipes for waffles that we use include the famous “Oh Boy Waffle” recipe and "Sour Dough Waffles".

Just for fun, I will include both of these recipes below for your enjoyment with your new waffle irons.

   See Details Below

Oh Boy Waffle Recipe: 

• 2 ¼ C Sifted flour (Sift all of these ingredients together) 
• 4 t baking powder 
• ¾ t salt 
• 1 ½ T sugar 
• Mix in a large bowl: 
• 2 Eggs – beaten 
• 2 ¼ C milk (can be a little more if you want the batter to be thinner) 
• ¾ C oil 

Mix the liquid ingredients together well – then add the sifted dry ingredients all at once and mix lightly. DO NOT OVER MIX.

Pour into a greased hot waffle iron. Bake approx. 4 minutes or until steam is no longer escaping from the sides of the waffle maker. 

Sour Dough Waffles (or Pancakes)

1. Set out 3-4 Cups of Basic Batter out overnight to ‘work’. 

2. In the morning start with adding:
    2 T oil 
    ¼ C evaporated milk 
    ¾ C milk 

3. Mix thoroughly prior to adding to the above:
    1 t baking soda 
    2 T sugar 
    ½ t salt 

4. Allow mixture to rest 15-30 minutes, then bake on a hot, greased waffle iron or cook on a hot griddle. 

Note: Any fresh fruit can be blended and added to the batter.

Sour Dough Starter Ingredients:

• 1 pkg dry yeast 
• 2 C lukewarm water 
• ½ C warm water (for yeast) 
• 1 T sugar 
• 2 C flour 
• 1 t salt 

In medium mixing bowl, dissolve yeast in warm water. Stir in flour, water, sugar and salt. BEAT smooth. Let stand uncovered at room temperature for 5 days, stirring 2-3 times each day. Cover at night to prevent the mix from drying out.

(It will bubble and make sounds – kids love to watch)

To keep the starter alive:

Add ½ C water, ½ C sifted flour and 1 t sugar to leftover starter. Let stand at room temperature tull bubbly and well-fermented, at least 2 days. Cover and refrigerate till used again. If starter is not used within 10-14 days, add 1 t of sugar to keep it alive. Repeat every 14 days.