Gluten-free sourdough waffles
Those of you who like sourdough do not have to eat only sourdough bread with ham for breakfast. Try a sweet, sourdough waffle breakfast.
Ingredients
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- 300 g Bakery mix Liana
- 2 eggs
- 2 spoons of sugar
- 1 teaspoon Liana cinnamon sugar
- 1 spoon of yeast
- 2 spoons of butter
- 600 ml of milk
- pinch of salt
For decoration
- maple syrup, fruit, whipped cream, jam...
1. Melt the butter and add it to the bowl with the other ingredients.
2. Mix a smooth, thicker dough with a hand mixer.
3. Cover with foil and leave to rise for about 2 hours.
4. Mix the dough with a spoon. Heat up the waffle maker.
5. Spoon the dough into the waffle maker. Close and bake until crispy.
6. Decorate according to your taste and imagination.
A good tip:
Bake only as many waffles as you will consume. Put the remaining dough in the refrigerator and use it the next day. The dough can last in the refrigerator for 3 days, so we can always bake fresh waffles.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 300 g Bakery mix Liana
- 2 eggs
- 2 spoons of sugar
- 1 teaspoon Liana cinnamon sugar
- 1 spoon of yeast
- 2 spoons of butter
- 600 ml of milk
- pinch of salt
For decoration
- maple syrup, fruit, whipped cream, jam...
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