I very quickly looked for a waffle recipe last night and found one from breadtopia. It is delicious, slightly tweaked. I didn't convert it to the TM - would be very easy to do, but I wanted to go to bed, didnt have time to wait for the TM to cool down! So I melted the butter and milk together, then sat the saucepan in cold water to cool it quickly. Next time, I will use the TM.
Recipe made 10 waffles using 1/3 cup mixture for each one.
Heat the following in a pan until the butter is melted and then let cool to room temperature.
4 oz (1/2 cup or 115 g) butter
8 oz (1 cup or 225 g) milk
Add the milk-butter mixture to:
one cup or 255g white starter
1 tsp salt
1 teas raw sugar
1 and1/2 cups or 170 g all purpose flour - I used 1/2 corn flour and one cup flour
Mix these together to form a thick batter, cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you’ll have the batter ready for breakfast the next day.
Preheat your waffle iron.
Uncover the batter and whisk in 2 large eggs and 1/4 tsp baking soda. Pour 1/3 cup of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.
These are lovely, light and crisp. I served them with our usual toppings - yogurt, pepitas, sunflower seeds etc. have the remainder in the freezer, will reheat in a moderate dry frypan.
This mixture can also be used for pancakes.
