The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Blueberry sourdough waffles – by Michael Connor

11 September 2006

INGREDIENTS

For the sourdough starter
8fl oz skimmed milk hot
8fl oz water hot
1oz sugar
½oz dried yeast
10oz plain flour

For the waffles
15fl oz water
12oz flour
4oz butter
4 eggs
5oz sugar
Salt
½oz bicarbonate of soda
2fl oz milk
1lb blueberries

METHOD

For the starter mix liquids and sugar together. Allow to cool and add yeast. Stand until foamy then mix in the flour. Stand in a warm place for three days until it develops a sour smell.

To make the waffles combine starter warm water and flour. Allow to stand in a warm place for six hours. Add melted butter beaten eggs sugar salt and bicarbonate of soda. When this is completely mixed beat in the milk to obtain a smooth thin batter. Add blueberries and using a waffle grid cook and serve hot or cold.

Michael Connor

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking