SOURDOUGH BANANA NUT WAFFLES
Here is another great use for your sourdough starter. These waffles have a hint of spice and bake up crisp and golden. They freeze well and can be popped into the toaster oven for a quick breakfast treat.
Provided by PaulaG
Categories Breakfast
Time 35m
Yield 10 waffles
Number Of Ingredients 14
Steps:
- The night before, feed the starter as you usually would. The next morning measure out 1 cup of starter and return remainder to crock.
- Preheat your waffle iron.
- In a large bowl, stir the baking powder, soda, flour, sugar and spices.
- In a small bowl lightly beat the egg yolks until light and lemon colored, stir in the mashed banana, extract and butter.
- Stir the banana mixture into the flour along with the stater and milk; stir to combine well; stir in nuts.
- Beat the egg whites until light and fluffy, fold into batter.
- Pour batter, about 1/3 to 1/2 cup per waffle into the waffle iron and bake until golden brown.
- Makes about 10 waffles that measure 3 1/2 inches x 4 inches.
Nutrition Facts : Calories 219.1, Fat 10, SaturatedFat 3.7, Cholesterol 51.5, Sodium 198.9, Carbohydrate 27.2, Fiber 1.6, Sugar 4.3, Protein 5.7
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