Whole Wheat Sourdough Waffles with Mascarpone Whipped Cream
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Sourdough Series – Part 2
This Monday I want to share with you guys how to use that sourdough starter to make these awesome Whole Wheat Sourdough Waffles with Mascarpone Whipped Cream and Fruit.
So last Monday I posted about making your very own sourdough starter and included a family recipe for sourdough pancakes. I am so excited as I have so many sourdough recipes to share with you; everything from different loaves of bread, rolls, pancakes, waffles, pizza doughs, and bagels.
Surprise people Saturday or Sunday morning with these beauties and the mascarpone whipped cream is to die for, literally. The tangy hint of sourdough flavor with the hearty wheat waffles, sweet maple syrup, fresh berries, nutty pecans and mascarpone whipped cream is definitely an eye opener.
First we need to start the sponge process the night before. Mix 1 cup sourdough starter with the wheat flour, sugar and buttermilk. Cover lightly with a damp towel and allow to rest and ferment overnight in a draft free place. I usually place bowl on a baking sheet for over spill and put in the oven or microwave. It will be bubbly in the morning.
Don’t forget to feed your starter, too! The 1 cup of sourdough starter you just removed is for your waffles, but you still need to do the feeding process with your remaining starter ( add 1 cup flour and 3/4 water). You can read more about that here in my Sourdough Starter post.
Look at the bubbly and beautiful sourdough starter!
To make the topping place mascarpone cheese, heavy cream, sugar and vanilla in a medium bowl and beat with an electric mixer until cream is thick and smooth. Cover and refrigerate until ready to use.
The next morning whisk together the eggs and melted butter. Add to the sourdough sponge and mix well. Add the baking soda, salt and cinnamon and stir to combine. Spray your heated waffle iron with cooking spray. Pour batter onto waffle iron and cook per manufacturer’s directions. This makes about 8-10 large waffles.
These are just killer waffles. I topped each sourdough wheat waffle with some pecans I toasted to bring out their flavor in a saute pan and sliced up some fresh strawberries. A little drizzle of maple syrup over all and then a healthy dollop of the mascarpone whipped cream finished them off. A side of crispy bacon and you have yourself one beauty of a breakfast. Enjoy!
The Complete Sourdough Series
French Style Round Sourdough Bread
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Whole Wheat Sourdough Waffles with Mascarpone Whipped Cream and Fruit
Ingredients
- Sponge:
- 2 cups whole wheat flour
- 2 tbsp sugar
- 2 cups buttermilk
- 1 cup sourdough starter
- Topping:
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 3 tbsp brown sugar
- 1 tsp vanilla
- Waffle Batter:
- 2 large eggs
- 1/4 cup melted butter
- 1 tsp baking soda
- 1/8 tsp salt
- 1/8 tsp ground cinnamon
- Toppings:
- Fresh cut berries
- Toasted pecans
- Maple syrup
- Mascarpone Whipped Cream
Instructions
- First we need to start the sponge process the night before. Mix 1 cup sourdough starter with the flour, sugar, buttermilk. Cover lightly with a damp towel and allow to rest and ferment overnight in a draft free place. I usually place bowl on a baking sheet for over spill and put in the oven or microwave.
- Don’t forget to feed your starter! The 1 cup of sourdough starter you just removed is for your waffles, but you still need to do the feeding process with your remaining starter ( add 1 cup flour and 3/4 water).
- To make the topping place mascarpone cheese, heavy cream, sugar and vanilla in a medium bowl and beat with an electric mixer until cream is thick and smooth. Cover and refrigerate until ready to use.
- The next morning whisk together the eggs and melted butter. Add to the sponge and mix well. Add the baking soda, salt and cinnamon and stir to combine.
- Spray your heated waffle iron with cooking spray. Pour batter onto waffle iron and cook per manufacturer's directions.
- Top waffles with maple syrup, fresh cut berries, pecans and Mascarpone Whipped Cream.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These waffles look killer, Kevin! I’ve been wanting to make sourdough waffles, but there is no way I can even come close to these beauties! I bet the flavor is amazing…especially with that whipped mascarpone topping. Save me a waffle!!
Thanks Dave, they were fantastic. I even froze a few for another “lazy” Sunday morning. 😉
I absolutely love sourdough. I’ve made my own starter, but then promptly let it die. 🙁 Your recipe looks like a must try. And these waffles look absolutely amazing. Can’t wait to see the rest of the series…
Thanks Marissa, a really good go to family favorite is always the pancakes I gave the recipe for in the sourdough starter post. Good stuff! But these wheat waffles are a bit heartier and worth making. Plus, I could easily just eat a scoop of the mascarpone cream myself! 😉
Wow. I’ve never made sourdough waffles (as well as many other things). I spend just 10 minutes to make waffle batter:) But I believe contributing this considerable amount of time, results lifting up the waffles to the next level of deliciousness! And this mascarpone cream….I’m sold, Kevin! Good job!
Thank you Ben, it is definitely worth the effort. As long as you have a starter going, the rest is easy. Just a little prep the night before and the next morning you get to accept all the praise. 🙂
Oh yes…I’m certain my family would come running for these! And that mascarpone whipped cream? I don’t think there’s a single thing I wouldn’t want to slather it on!
Slather – love it! I feel the same way Annie. 🙂
Hey Kevin! You just made my day! These look amazing and then you invited my best friend BACON to the party! Happy me! 🙂
Thank you. One can never have too much bacon, right Dorothy?!
I am beyond excited by your sourdough series Kevin! My sourdough repertoire is currently restricted to sourdough so seeing all these other ideas is really awesome! THANK YOU! And I am learning so much too!
Appreciate that and thank you Nagi. I have a few more to post, more next Monday!
I have found over the years compiling my notes on the experimentation with sourdough a neverending amount of information. Some good, some bad. Some videos say one thing and their recipe states another. It really got confusing and I just thought by condensing my notes and making a few compact recipe posts on a variety of ways to use, it would be a fun project that is now the series.
These are what work for me, although I can’t tell you how many times we have thrown out a bad loaf, or this one didn’t rise or that one was as hard as a rock! It is an artform I am still quite a novice at, but sharing with you guys the ones that do work. 🙂