Sourdough Waffles with Apple Compote and Whipped Cream
Adapted from Nourishing Traditions
2 1/2 cups whole wheat pastry flour
2 cups buttermilk or 1 cup water mixed with 1 cup plain yogurt
2 egg yolks
2 – 4 tablespoons maple syrup
2 tablespoons melted butter
1/2 teaspoon sea salt
2 egg whites
1 pinch sea salt
Optional: heavy cream + 1-2 teaspoons cane sugar
- Whisk together the flour and buttermilk in a large glass or stainless steel bowl. Cover lightly with plastic wrap or a plate and allow to sit on the counter in a warm place for 12-24 hours.
- Stir in the egg yolks, syrup, melted butter, and salt.
- In a clean bowl, beat the egg whites with a pinch of salt until stiff. Carefully the fold the whites into the batter. Cook in a waffle maker according to machine directions. While waffles are baking, wash out the egg white bowl and beat the cream and sugar until fluffy.
- Serve waffles with warm apple compote and lightly sweetened whipped cream.
4 apples, peeled, chopped (apples you could use: Cortland, granny smith, Fuji, pink lady)
1 teaspoon cinnamon
1/3 cup water
sweetener to taste such as maple syrup, cane sugar, honey, or brown sugar
pinch sea salt
Place all ingredients in a heavy saucepan over medium-low heat. Cook apples, stirring occasionally, until softened, about 30 minutes.