King Arthur Classic Sourdough Waffles or Pancakes

Crisp, feathery light, and with a delightful, mild tang, these waffles evoke memories of Goldrush days in California, when sourdough pancakes, biscuits, and bread were served to miners morning, noon, and night. This recipe also makes great pancakes. 

To convert amounts among volume, ounces and grams go here.

New to sourdough? Find the help you need for all of your sourdough baking at our Sourdough Essentials page.

Overnight sponge

• 241g King Arthur Unbleached All-Purpose Flour
• 28g sugar
• 454g buttermilk
• 241g sourdough starter, unfed/discard

Waffle or pancake batter

• all of the overnight sponge
• 2 large eggs
• 50g vegetable oil or melted butter
• 3/4 teaspoon salt
• 1 teaspoon baking soda

Directions

1. To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup. Note: This is a good opportunity to feed the remainder, if necessary.
2. In a large mixing bowl, stir together the 1 cup unfed starter, flour, sugar, and buttermilk.
3. Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.
4. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
5. Add the salt and baking soda, stirring to combine. The batter will bubble.
6. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
7. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
8. Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.

Tips from our bakers

• Want to make pancakes? Simply cook the batter in rounds on a griddle, rather than in a waffle iron.
• For whole-grain waffles, substitute our white whole wheat flour or Premium whole wheat flour for some or all of the all-purpose flour.

TIRAMISU (Adapted from "Joy of Cooking")

TIRAMISU 10 to 12 servings

(Adapted from "Joy of Cooking")

Tiramisu is Italian for "pick me up"-and how could ladyfingers soaked in espresso and brandy and slathered with sweetened Marsala-laced marscapone failed to do so?

Prepare (or buy, in our case):
24 ladyfingers

In a medium heatproof bowl, beat on high speed until thick and pale yellow, about 2 minutes:
5 large egg yolks
1/3 cup sugar

Whisk in:
1/3 cup sweet Marsala
1 tablespoon water

Set the bowl in a large skillet of barely simmering water and whisk or beat on low speed until the mixture reaches 160°F.
Remove the bowl from the skillet and let cool for about 15 minutes, stirring from time to time.

Beat until soft peaks form:
1/3 cup heavy cream
2 teaspoons vanilla

Place in a large bowl:
12-14 ounces marscapone cheese, softened

Fold in the whipped cream and the cooled egg yolks mixture.

Combined in a shallow dish:
3/4 to 1 cup cold espresso or extra strong coffee
2 to 3 tablespoons rum or brandy
2 to 3 tablespoons sugar

Dip half of the ladyfingers or cake strips into the espresso mixture and arrange in a serving dish leaving a little space between each.

Spread half of the marscapone filling over and between the ladyfingers.

Sprinkle with half of:
5 ounces bittersweet or semi sweet chocolate, grated

Dip the remaining ladyfingers into the remaining espresso mixture and arrange on top. Spread the remaining filling over in between the ladyfingers, and sprinkle with the remaining chocolate.
Sift over the top
: 1 tablespoon unsweetened cocoa

Chill before serving.

Eggnog (Jamie Oliver)

Christian made this for us twice(!) this Christmas!

From Jamie Oliver here.

Ultimate eggnog recipe

Serves 8

• 3 cups (700ml) whole milk
• 1 cup (240ml) heavy or double cream
• 3 cinnamon sticks
• 1 vanilla bean pod, split and seeds removed
• 1 teaspoon freshly grated nutmeg, plus more for garnish
• 5 eggs, separated
• 2/3 (130g) cup granulated sugar
• 3/4 cup (175ml) Bacardi Dark Rum, or bourbon

In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.

In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add bourbon or rum, and stir. Refrigerate overnight or for up to 3 days.

Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. 

Serve and garnish with freshly grated nutmeg.