Ingredient Checklist


Instructions Checklist
  • In a medium bowl, combine flour, sugar, and 1 1/2 cups warm water. Whisk until well combined and no lumps remain. Add more water if necessary to achieve the proper consistency. Add sourdough starter, and whisk to combine. Cover batter with plastic wrap, and let sit at room temperature (place it in the sink in case the batter bubbles over), for at least 12 hours.

  • Heat a nonstick waffle iron. Remove 1/2 cup batter, and add to remaining sourdough starter to keep the starter alive.

  • Add cornmeal and salt to batter, and whisk to combine. Whisk in oil and egg yolks. Combine baking soda with 1 tablespoon water, and stir into batter. In a separate bowl, whisk egg whites to stiff glossy peaks, then fold into batter.

  • Spray the waffle iron with cooking spray. Spoon in batter to fill but not overflow iron. Close lid; bake until no steam emerges from waffle iron, 3 to 5 minutes. Quickly flip the waffle back and forth between hands to cool it and to ensure an even crispness on both sides. Repeat with remaining batter. Place the waffles on serving plates. Serve with desired toppings.

Reviews (1)

35 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 16
  • 2 star values: 7
  • 1 star values: 2
Rating: 1 stars
These waffles have no sour taste. The flavor is more like a cheap airy ice cream cone, except that you can taste the baking soda. With three leaveners (starter, egg whites, baking soda) they are basically guaranteed to rise. But if you're going to go to the trouble of an overnight recipe, look for any other yeast-only recipe and you'll get more flavor. Martha herself would never serve these - if she had ever used this recipe herself, it would never have left her kitchen.