Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Blueberry sourdough waffles – by Michael Connor

11 September 2006
Blueberry sourdough waffles – by Michael Connor

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

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