Brown Butter Sourdough Waffles

These brown butter sourdough waffles get most of their rise from the baking powder and egg but all of their flavor from the sourdough starter and brown butter! They are fluffy inside and crispy outside. 

I had a love affair with brown butter a few years ago. It seemed to go so well in everything from wine sauce for lobster ravioli and braised baby turnips to shortbread cookies and banana muffins. In fact, I think I have shared six or maybe even seven muffin recipes with brown butter! It's so good, y'all! 

When I was looking at ways to add more flavor to a waffle batter, I suddenly remembered my old love. The reunion was sweet!  Brown butter adds a lovely subtle flavor and I think it also helped the waffles cook up crispier on the outside. 

Brown Butter Sourdough Waffles

My sourdough starter is 100 percent hydration meaning that whenever I add an amount of flour to feed it, I also add an equal weight of water. If your starter is thicker, you may need a little extra milk to thin the batter to a good consistency for waffles. All ingredients should be at room temperature so the butter doesn't harden up again before you can whisk the batter. This recipe make 6-7 Belgian waffles.

Ingredients

4 tablespoons or 42g unsalted butter

1/2 cup or 120g sourdough starter discard (unfed), at room temperature

1 cup or 240ml milk, at room temperature, plus a little extra if your starter is thick

1 large egg, at room temperature

1 cup or 125g flour 

1 tablespoon brown sugar

2 teaspoons baking powder

1/2 teaspoon fine sea salt

Canola or other light oil for greasing the waffle iron

To serve:

Your favorite syrup

Butter

Method

Brown your butter in a small pan, over a medium flame, watching it carefully as after it has completely melted and stirring occasionally. It will take a few minutes but the milk solids will separate out and start to brown. 

When the butter has become a light copper color, remove the pan from the heat, pour the butter into another vessel and set aside to cool. 

In a large mixing bowl, whisk together the cooled brown butter, sourdough starter, milk and egg until well combined

Add the flour, brown sugar, baking powder, and salt, and continue to whisk until smooth. 

If the batter seems too thick, add more milk as needed to thin out the texture. 

Preheat the waffle iron and lightly brush it with the oil. 

Ladle your waffle iron manufacturer’s recommended amount of the batter into the waffle iron making sure not to overfill! My first two are always a little smaller than they could be because I’m afraid to overfill and make a mess.

After that, I get braver!

Cook for 3-5 minutes - or as long as recommended by your waffle iron manufacturer - until golden and crisp. My waffle iron has a light that turns on and off to let you know when it has preheated sufficiently and when the waffles are cooked. Very handy! That said, I usually leave mine in just a little bit longer for extra toasting. 

Keep the waffles warm in a low oven as you cook each batch but if you like them crispy, do not cover with foil. This will cause them to soften from the trapped steam.

Serve warm with the syrup of your choice and more butter, if desired. 

Enjoy! 

Today for Sunday FunDay, we are celebrating Candlemas, that date on the Christian calendar when baby Jesus was first presented at the temple. The tradition is to make and eat crepes or pancakes, a custom attributed to Pope Gelasius in the 5th century who offered galettes to the pilgrims who came to carry candles in processions to mark the 40th day after Christmas. 

But, according to Sortir á Paris, it also has origins in pagan festivals. "In those days, Candlemas referred to the fertility of the earth. Farmers used to bake crêpes with surplus flour from the previous year. With their round shape and golden color, pancakes symbolized light, sunshine and the return of fine weather."

Whatever the reason, Christian or pagan, I'm always up for making batter for crepes or pancakes and today our host Wendy of A Day in the Life on the Farm said waffles are fair game too! Check out the great recipes we are sharing today.

• Food Lust People Love: Brown Butter Sourdough Waffles 
• Amy's Cooking Adventures: Lefse 
• Our Good Life: Pancake Puffs 
• A Day in the Life on the Farm: Roasted Vegetable Crepes 
• Karen's Kitchen Stories: Sourdough Pancakes 
• Culinary Cam: Strawberry Japanese Soufflé Pancakes

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Jersey Royal Chicken Chorizo Traybake

Jersey Royals nestled with spicy chorizo, juicy chicken, vine tomatoes and leeks, roasted with garlic and topped with thyme. This Jersey Royal Chicken Chorizo Traybake makes its own lovely sauce!

Sometimes, often in fact, I don’t have a recipe in mind when I go into the kitchen to make a meal. I start opening drawers in the refrigerator and browsing my pantry for inspiration. This meal was one of those. 

I had some spicy chorizo I had been wanting to use and a leek that was getting just a little dried out on top. And the rest just sort of fell together in my big roasting pan. 

I have since made it again because it was so good! The oils that render as the chicken thighs and chorizo roast, along with the tomato juice make the most wonderful basting liquid! 

Jersey Royal Chorizo Chicken Traybake

Traybake in the UK, sheet pan dinner in the US. Whatever we call them, everyone loves just one cooking vessel to wash up! If you don’t have Royals or baby new potatoes, you can use larger waxy potatoes like Yukon Golds (US) or Charlottes (UK). Peel them and cut them into chunks. 

Ingredients

8 oz or 225g Spanish chorizo

1 fat leek, tender green and white parts only, trimmed weight 136g

4 skin-on, bone in chicken thighs, cut in half (approx. weight 1 lb 10 oz or 750g)

3 cloves garlic

6 (ripened on the vine, if possible) cherry tomatoes

1.1 lb or 500g Jersey Royals or baby new potatoes

olive oil for drizzling and greasing the pan

fine sea salt

freshly ground black pepper

3-4 sprigs fresh thyme

Method

Preheat your oven to 400°F or 200°C and prepare your roasting pan by drizzling it with a little olive oil. 

Peel the casing off of the chorizo and discard. Cut the chorizo into chunks.

Trim the hard green part and the root end off of your leek and discard, Cut the rest into chunks. Slice the garlic cloves thinly.

Use a meat cleaver or poultry scissors to cut each chicken thigh in half, through the bone. Put the chicken pieces skin side up in the prepared pan. 

Distribute the leek and potatoes around the chicken. Halve the tomatoes and tuck them in too. Sprinkle the whole thing with some sea salt and freshly ground black pepper. 

Now add in the chorizo and scatter the sliced garlic on top. 

Give everything another drizzle of olive oil and bake in your preheated oven for about 40 minutes, basting occasionally.

Add in the sprigs of thyme and bast again. 

Bake for another 5-10 minutes or until the chicken is cooked through. 

Season with salt and pepper to taste.

Enjoy! 

Welcome to the 3rd edition of Alphabet Challenge 2025, brought to you by the letter C. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the C recipes below:

• Sneha’s Recipe: Chettinad Mushroom Masala
• Food Lust People Love: Chicken Chorizo Traybake
• Blogghetti: Captain Crunch French Toast
• Mayuri’s Jikoni: Chickpea Chaat Salad
• Karen’s Kitchen Stories: Hot Chocolate Cookies
• A Day in the Life on the Farm: Cider Glazed Chicken Wings
• Magical Ingredients: Cheesy Corn Dip
• Jolene’s Recipe Journal: Chia Seed Protein Bites
• A Messy Kitchen: Cappuccino Mousse
• Culinary Cam: Lemon Lavender Blackberry Cake
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cheesy Cheddar Taco-Seasoned Corn Chip Dip

Here are my posts for the 2025 alphabet challenge, thus far:

A: Roasted Asparagus Soup

B: Blistered Sugar Snap Peas

C. Jersey Royal Chicken Chorizo Traybake – this post!

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Blood Orange Yogurt Muffins - Small Batch #MuffinMonday

These blood orange yogurt muffins are light and tender, full of flavor from the zest and juice of my favorite seasonal citrus, blood oranges.

It’s citrus season in the northern hemisphere and a variety of choices abound, from navels to tangerines, cara cara oranges and even pomelos, but until this week, nary a blood orange. 

I am a huge fan of store apps because they allow me to check prices and make my shopping list based on availability and best value. One finally came through for me when blood oranges showed up and, bonus, with a digital coupon! 

Blood Orange Yogurt Muffins

If you don’t have blood oranges, by all means make these muffins with whatever oranges, tangerines, etc. that you do have. 

Ingredients

For 6 muffins:

Grated zest and juice of 1 blood orange (about 2 tablespoons)

1/3 cup or 66g sugar

1 cup or 125g flour

1 teaspoon baking powder

1/4 teaspoon baking soda

Good pinch salt

1/3 cup or 81g Greek yogurt

2 tablespoons milk

1 large egg, at room temperature

1/4 cup or 57g unsalted butter, melted and cooled, plus extra for greasing the pan

Optional topping:

2 tablespoons pearl sugar

2 teaspoons blood orange juice

Method

Preheat your oven to 350°F or 180°C.  Prepare your 6-cup muffin pan by buttering it or line it with paper liners.

Measure your sugar into a large mixing bowl. Zest your orange into the sugar then use a spoon to press the zest into the sugar to release the fragrant orange oil.

Add the flour, baking powder, baking soda and salt and whisk to combine.

Juice your orange.  

In another mixing bowl, whisk together the juice, yogurt, milk, egg and melted butter. Whisk till well combined.

Pour the wet ingredients into the dry ones.

Fold until just mixed through.

Divide the mixture between the muffin cups in your prepared pan.

I was trying to get a little of the blood orange color on the tops of the muffins so I quickly stirred 2 tablespoons of pearl sugar with 2 teaspoons blood orange juice and divided the pink sugar between the muffins. As you can see from the photos, the pink didn’t really show up but the pearl sugar does make a nice crunchy topping so, no regrets. 

Bake in your preheated oven for 20-25 minutes or until golden. 

Allow the muffins to cool for a few minutes then remove the muffins to a wire rack to cool completely.  

Enjoy! 

It’s the last Monday of the month, which means it’s Muffin Monday time! Check out all the lovely muffins my blogger friends are sharing today!

• Blood Orange Yogurt Muffins from Food Lust People Love
• Dried Cherry Oatmeal Muffins from Jolene's Recipe Journal
• Sourdough Cornbread Muffins from Karen's Kitchen Stories
• Spiced Cocoa Muffins from A Messy Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Homemade Golden Mushroom Soup

So much better than the canned stuff from Campbell’s, this homemade golden mushroom soup is made with loads of mushrooms, beef stock, milk and a touch of tomato.

When I was growing up, my mom never failed to have a few cans of Campbell’s cream of mushroom soup in the cupboard because it was so useful in a lot of recipes back then. The hey-day of casseroles. But we also just loved opening a can, diluting it with milk and sipping it nice and hot out of a big mug. 

It wasn’t until I was much, much older and doing my own shopping that I discovered their golden mushroom soup which, in my opinion is much richer in flavor since it’s made with beef stock. Whether I’d have liked it as a child, who can tell? 

The sherry I add in at the end is optional but I discovered what a huge improvement in flavor it gave when I first made Anthony Bourdain’s mushroom soup. It’s only 1 tablespoon in the whole pan but the sherry lifts the soup into gourmet territory. It’s that good. Try adding it and see if you agree! 

Homemade Golden Mushroom Soup

This soup is easily made gluten and dairy free by using a gluten free flour mix, non-dairy butter and almond milk. A good friend of mine uses those to make regular cream of mushroom soup for her grandbabies and they love it!

Ingredients

1.5 lb or 680g baby bella or swiss brown mushrooms

1/4 cup or 57g butter or dairy free butter

2 cloves garlic 

1 medium onion (approx. weight 5 3/4 oz or 163g)

1 tablespoon tomato paste

1/4 teaspoon white pepper

3/4 cup or 96g all-purpose flour or gluten free flour mix

4 cups or 960ml beef stock

2 cups or 480ml milk (I use 2%/semi-skimmed) or almond milk

Fine sea salt

1 tablespoon sherry, optional

Optional for garnish:

Reserved small mushrooms, from amount for soup (see note in Method below)

Drizzle olive oil

Chopped parsley

Method

Puree the garlic and onion in a small food processor. Set aside. 

This step is optional: Set aside and slice a few small mushrooms to pan fry and use as garnish.

Trim any hard stem ends off of the mushrooms and discard. Chop the rest of the mushrooms into small pieces. 

In large saucepan, sauté the chopped mushrooms in the butter over a medium high heat until they have released their liquid, it has evaporated and the mushrooms have turned a lovely golden brown. 

Add in the pureed onion/garlic and the tomato paste. Cook for about 5-7 minutes or until the onion is cooked. A good indication is when the onion aroma has turned mellow instead of sharp.

Remove the pan from the heat and sift the flour over mushrooms to coat, stirring well between each addition until all of the flour has been added. 

Stir in the beef stock a little at a time mixing well until all the flour dissolves. Add the pepper. 

Return the pan to the stove and bring the soup to a boil, stirring often until it  thickens, about 7 minutes.

Reduce the heat and whisk in the milk. Cook over a low heat for about 10-15 minutes, stirring frequently. Remove from heat as soon as soup reaches your desired thickness. 

Taste for salt and add a little, if needed. Depending on the saltiness of the beef stock you used, you might not need any.

If you set aside a few small mushrooms and sliced them for garnish, fry them till almost crispy in a nonstick skillet with a drizzle of olive oil. 

Stir the sherry into the soup. 

Garnish each bowl with some chopped parsley and a few of the fried mushroom slices.

Enjoy! 

It’s Sunday FunDay and today I’m hosting. I chose soup recipes for our theme because, and y’all probably know this, January is National Soup Month! If you have not been celebrating, fear not. It is followed quickly on by National Soup Day on  February 4th.  Check out the lovely soups my blogger friends are sharing: 

• Bacon Cheeseburger Soup from Amy's Cooking Adventures
• Cabbage Roll Soup from A Day in the Life on the Farm
• Chicken and Dumplings Soup from Palatable Pastime
• Chicken Enchilada Soup from Karen's Kitchen Stories
• Homemade Golden Mushroom Soup from Food Lust People Love
• Keto Broccoli & Tomato Soup from Sneha's Recipe

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Homemade Golden Mushroom Soup!

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