Ingredients
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1 cup sourdough starter
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2 cups all-purpose flour or 2 cups whole wheat pastry flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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2 tablespoons sugar
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1/2 teaspoon cinnamon
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1/4 teaspoon ground cloves
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1/4 teaspoon nutmeg
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2 eggs, seperated
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1/2 teaspoon banana extract
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3 tablespoons butter, melted
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1 1/2 cups milk
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1/2 cup pecans, chopped
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1 ripe banana, mashed
Instructions
- 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.