Cornmeal Sourdough Waffles
"Light and crispy, that about says it all. I love cornmeal griddle cakes and have been attempting to adapt them to sourdough waffles. This works quite well. Serve with fresh blueberries, maple syrup or jam. This recipe makes quite a few; however, they freeze well and can be reheated in a toaster oven for a quick weekday breakfast...."
INGREDIENTS
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1⁄2 cup sourdough starter
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2 -2 1⁄2 cups buttermilk, divided
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2 tablespoons sugar
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1 cup white flour
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1 cup whole wheat pastry flour
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3 eggs, egg and white separated
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1 cup yellow cornmeal
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2 -3 tablespoons butter, melted
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1 teaspoon baking soda
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1 teaspoon salt
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1 teaspoon vanilla
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1 teaspoon cinnamon (optional)
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