I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.
~ Carole
Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
|
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. |
Recipes Search
Copyright © 1993 - 2009 Lanier Publishing International