This recipe began as an adaptation of the King Arthur Flour Classic Sourdough Waffles recipe on their site. However, because of my dairy allergy, I needed to find a work around for the buttermilk. So I used lemon juice... then lemon zest and lemon juice... I started separating the eggs and whisking the whites...
This is the delicious end result...
Waffle or pancake batter
To make the overnight sponge,
To make the waffles
Separate the eggs.
In a small bowl or mixing cup, beat together the egg yokes, and oil. Add to the overnight sponge.
Add the salt and baking soda, (and optional sugar) stirring to combine. The batter will bubble.
Whisk the egg whites into soft peaks and gently fold into the batter.
Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
Serve waffles immediately, to ensure crispness. You can keep them warm, but it's hard to keep them crisp if you wait too long. I like to eat them covered in real Grade C New York State unblended Maple Syrup and fresh berries. If I'm feeling decadent, I'll hit it with some powdered sugar to finish .
I'm a home cook with a lifelong passion for learning, exploring and experimenting in my kitchen. You can find me at @Debs1 on Twitter and @Debs121212 on Instagram.
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