Sourdough Waffles

Recipe by Cook's Hideout

Blogging Marathon# 25: Week 4/ Day 1 Theme: Breakfast on the Run Dish: Sourdough Waffles Breakfast in our household is the least thought out meal of the day. It's usually toast or cereal or a granola bar. So for the last week of BM# 25, I decided to try recipes for "Breakfast on the Run". Valli wants us to make dishes that take less than 30 minutes to make from scratch or 15 minutes if assembled.

Ingredients

• 1 cup all purpose flour
• 1 cup whole wheat flour (White)
• 1 cup Sourdough (starter (check out my 101 post here))
• 2 tbsp sugar
• 1 cup yogurt
• 1 cup milk
• supermarket roast chicken, approximately 200g once shredded (all of the overnight sponge)
• 2 eggs (Large , lightly beaten)
• supermarket roast chicken, approximately 200g once shredded (Oil/ Melted)
• supermarket roast chicken, approximately 200g once shredded
• 1 tsp baking soda

Method

1. Overnight Sponge: Combine all of the ingredients listed under overnight sponge in a large mixing bowl. Mix well and leave the mixture covered to rest overnight.
2. To make the Waffles: Add all the other ingredients and mix well. Preheat the waffle maker and make waffles as per machine instructions. Serve warm with fruit and maple syrup.

View the recipe instructions at Cook's Hideout