Recipes from Jeweled Turret Inn


Belfast, Maine
 Sourdough Gingerbread Belgium Waffles Recipe
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Ingredients:
3 cups unbleached flour
3 tsp. baking powder
3/4 tsp. baking soda
1 1/2 tsp. salt
3 oz. sugar
3/4 tsp. ground cinnamon
1 1/2 tsp. ground ginger
3 eggs
3/4 cup sourdough starter
3/4 cup molasses
9 Tbsp. (1/2 cup) canola oil
1 1/2 cups milk

Instructions:
In large glass or plastic bowl combine all dry ingredients. In medium (glass or plastic) bowl mix together wet ingredients using a plastic spatula or wooden spoon. Mix wet ingredients into dry ingredients just until moistened. Preheat waffle iron and oil each side with pastry brush. Pour batter onto iron and cook until golden brown. Sprinkle with confectioners sugar and top with fresh whipped cream. Makes 5 large waffles.

Sourdough Starter:

1 Tbsp. active dry yeast (1 envelope)
2 1/2 cups warm water (105F, 40C)
2 Tbsp. honey
2 1/2 cups unbleached flour

In 2-quart plastic juice pitcher with strainer lid mix yeast with water, then add honey and gradually stir in flour (use plastic spatula-no metal). Put strainer lid to open, so inside container will have air. Leave out overnight in warm place. The next morning mix ingredients with spatula and return lid to strainer position. Refrigerate and use as needed. Keeps approximately 10 days. To keep sourdough indefinately, every 7-10 days add equal parts flour and warm water- occasionally honey. Keep out overnight and again return to refrigerator the next day.

Inns Recipes
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  • Sourdough Gingerbread Belgium Waffles

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