1 c active sourdough starter
1 cup warm water & 1/2 c powdered milk or 1 c milk warmed in microwave
1/2 tsp salt
2 Tbl sugar
1/4 c butter, melted
4 eggs
1 1/2 c flour
1/2 tsp vanilla extract
Directions:
Proof starter the night before. Next morning measure out 1 cup of active starter & place in large bowl. Separate eggs & set whites aside in medium glass bowl to come to room temperature. Beat yolks until creamy & set aside. To starter add water & powdered milk (or milk), salt, sugar & melted butter. Stir to blend, then stir in flour. Add egg yolks. Cover batter & allow to stand 30 to 60 minutes (if it’s a cool day, set it in the oven with the oven light on). After batter has had time to stand, pre-heat waffle iron. While iron is heating, beat egg whites until stiff but not dry. Fold egg whites & vanilla extract into batter. Cook per directions of your waffle iron. These are best served fresh & hot; Belgian waffles don’t keep very well once cooked, but since it is made with starter, we have found that the batter will keep well in the fridge once mixed up. Just whisk gently the next morning & let sit out on the counter for a while to warm up a bit if you have the time, then cook as per instructions. This recipe is GREAT using our family “Parley” sourdough starter, also amazing served with strawberries & whipped cream. The slight tang of the starter is a great complimentary flavor to the sweet of whatever topping you use.