A post by Free Range Kate

For a very small window of time each year, I get to leave my adult world behind and head back to my parent’s house in Indiana for Christmas. I love the smells of home; the way there is always a fire burning and something delicious is always cooking. Music is usually pouring from the speakers, and my mom’s laughter can be heard clear across the house. I adore the fact that I can spend an entire day in my pajamas watching Christmas movies and playing board games. Somehow the guilt I would feel doing that at home never even enters my mind.

My most beloved part of Christmas at my parent’s house, however, has always and will always be Christmas morning sourdough waffles. I love that one specific meal can make you feel like you’re six again. Sourdough waffles and ‘scrambled’ sausage provided the fuel we needed in order to rip open the Christmas presents; which consequently would leave the living room littered with colored paper and curled ribbons.

On Christmas Eve, my mom and I always started the batter together, just before the family curled up for a good movie by the fire. Unlike traditional waffles, sourdough waffles require a happy little packet of yeast that works its magic overnight, creating the most perfect batter for thin, light, crisp waffles with a delightfully mild tang.

It’s important to note that a Belgian waffle maker will not support this batter. We always use traditional waffle makers that will more easily support a thin waffle batter. (Yes, we have more than one iron going at a time – they are in high demand on Christmas morning!) If you don’t feel inclined to go out and buy a new appliance, sourdough pancakes are also delicious, but lack the light and crispy texture of the waffles.