Rye pancakes / sourdough waffles

Category: Sourdough bread
Rye pancakes / sourdough waffles

Ingredients

Active rye sourdough 300 g
Eggs 2 pcs.
Cream 30% 200 ml
Cream 10% 120 ml
Seeded rye (or peeled) flour 30 g
Wheat flour 70 g
baking powder 1¼ tsp
Salt ½ tsp
Sugar (or fructose) 100 ml.

Cooking method

Sourdough preparation:
I took 100 g of eternal rye sourdough, fed 100 water + 100 g of seeded rye flour and put it in the HP for heating for 2 hours. Rye pancakes / sourdough waffles
The leaven has grown.
Rye pancakes / sourdough waffles

Dough preparation:
I kneaded the dough: mixed dry and liquid ingredients separately, then combined them together and put them on heating in the HP for 25 minutes.
Rye pancakes / sourdough waffles
Baked 2 pieces in a Philips Multi-Grill on replaceable plates for thick waffles for 7-8 minutes. You can bake these fritters / waffles over medium to medium high heat in a lightly greased skillet.
Rye pancakes / sourdough waffles Rye pancakes / sourdough waffles

The dish is designed for

3 servings

Note

Inspired by the recipes of Ludmila from Toronto (mariana-aga.livejournal.com), she baked waffles-pancakes in a waffle iron (the name depends on the baking method, the dough for pancakes and waffles is exactly the same). The recipe was naturally tailored to fit itself, - a less high-calorie option, - reduced fat content and increased the proportion of rye flour.
We sat in agonizing anticipation of waffles, faithfully looking at the multi-grill. Smell - impossible to bear! Three of us for 2 waffles ... Still, a good fight is better than watching TV - it brings you very close!
CONCLUSION: in order to avoid domestic fights, only a baker should be in the room where baking is going on!


P.S. In order to bake pancakes even in a waffle iron, removing the typical waffle crunchiness, you need to change the proportions of cream in the following way: 250 ml of 10% cream + 70 ml of 30% cream, or completely abandon heavy cream. Bake without greasing the waffle plates or in an almost dry frying pan.

Bon Appetit!

rinishek
Well what can I say! the waffles are beautiful! , and a rift (or a cut?) - well, just breathtaking! shiny, porous ...
beauty and deliciousness !!!
thanks for the pictures

I will definitely do these! I really don't have such a waffle iron, but that's not a problem
svetlana_l
Dear Arka!
Please explain: how can we put the dough on heating in our Panasonic SD-255.
I started to master it not so long ago, but I did not know about such a function (although I would very much like it to be)
Arka
Quote: svetlana_l

how can we put the dough on heating in our Panasonic SD-255
I do all the preparation of the test on the gluten-free program (the duration of the whole program is 2 hours).
At the beginning of the program, a 15-minute kneading starts immediately without any previous equalization of t, and then a 60-minute heating takes place, after 1:15 from the start of the countdown, a 45-minute baking begins. It is noticed that when the HP timer is 1:25, the blade rotates for a minute to collapse the dough.

What am I doing:

I put all the ingredients I need for a particular process in a bucket, insert it into the HP and turn on "Gluten Free".

The dough is kneaded, and when on the timer HP 1:45 and the kneading is over, I take out the bucket, dig out the spatula, remove it, put the bucket back. I often remove the scapula so as not to depend on sudden boning rotations of the scapula (which, by the way, are not described in any way in the instruction table). I leave the spatula when heating the leaven, because I noticed that the collapse does not particularly affect it, and then, after all, it will be needed again for the main dough kneading.

I mark the time remaining before baking on a separate timer (remember that baking will start when the HP timer is 0:45).As a rule, after all the manipulations with the bucket and spatula, I have 50-55 minutes left.

When the timer goes off, I go to look at the dough.

If he still needs to grow up, I reset the "Stop" program to a beep (you have to hold the button until a sound, a short press is not enough), and start "Gluten Free" again. And despite the fact that at the beginning there is a kneading, it does not bother me, since there is no paddle, which means there will be no kneading, and there will be enough residual heat in the HP before the HP starts heating again.

If the dough has grown to the size I need (or has acquired the desired consistency), again I reset the program.

For baking I use the "Baking" program, in which you can set the baking time from 30 minutes to 1:30 (set by pressing the "Timer" button) and press "Start".

Such are some simple tricks

If something is not clear, ask, I will answer with pleasure.

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