Sourdough Waffles with Honey

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Bee has lived in this planet far longer than humans. Scientists estimate that this “beetle” appeared 65 million years from today, which is a lot earlier than the presence of humans on earth.

From a very early an age, human was “hunting” the honey without harming the bee and this can be seen in wall paintings in caves.

In ancient Greece, the person to whom the art of beekeeping was attributed was Aristaios. Aristaios was the son of Apollo and the nymph Kirini and he was born in Libya. The moment he was born, god Hermes took him and gave him to Gaia and Ores to raise him. They fed him with nectar and ambrosia these being honey/water and honey correspondingly. They also taught him how to cultivate the vineyard and the olive tree and the art of beekeeping.

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In Odyssey “Melikraton” was a drink with milk and honey very viand and Hippocrates the father of medicine urged people to consume honey so as to prevent but also to heal diseases.

Aristotle was the person who studied scientifically the bee and its byproduct, the honey.

Honey played a major role in ancient Greek diet and meals. Some types of the food they consumed during that period were:

Sauces made from vinegar, spices and honey.

Melíkraton, which was milk with honey.

Bread with cheese and honey.

Mitotós, a pie made with cheese, olive oil, honey and garlic.

Pancakes bathed in olive oil and honey.

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Bread, wine, honey, figs and the olive oil were always present on every day’s table during the ancient years along with fish, legumes, onions and olives. Red meat was consumed during important religious feasts or important anniversaries.

From scripts we know that there was organized beekeeping and there were rules and regulations on how to maintain a beehive.

Of course, not only in ancient Greece but also in other places of the world like Egypt, Mesopotamia etc. man managed to get this delicious product. (Source:

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Nowadays, in Greece we consume 1.7 kilos (almost 4 pounds) per capita every year and we are among the first in consumption in European Union. Also we are the second in the number of beehives in Europe and 4th in honey production.

So, as you can see we eat a lot of honey and the quality here is excellent. Under this spirit, when I made these delicious sourdough waffles, it was inevitable not to add honey and cinnamon on them. I can tell you there is no better way to start your day than these delicious waffles or pancakes if you don’t have the waffle iron. It is up to you and your mood. In any case, don’t forget to add honey and cinnamon. They will make you feel like an ancient Greek god.

If you want to make your own sourdough, which is extremely easy you can find all the details here!

Other sourdough recipes that you might like are:

Sourdough Chocolate Cake

Sourdough Crusty Bread

Greek Style Pizza

Stromboli Filled with Mediterranean Chicken

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4.8 from 4 reviews

Sourdough Waffles with Honey
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Breakfast
Cuisine/ Κουζίνα: International

Ingredients/ Συστατικά
For the Overnight Starter
  • 241g / 8.5 oz. all-purpose flour
  • 28g / 1 oz. sugar
  • 400 ml / 14 fl. oz. Greek yogurt
  • ¼ cup milk
  • 241g / 8.5 oz. sourdough starter, unfed
For the Waffle or Pancake Batter
  • All of the overnight sponge
  • 2 large eggs
  • 50g / 2 oz. vegetable oil or melted butter
  • ¼ cup milk
  • ¾ teaspoon salt
  • 1 tsp baking soda

Instructions/ Εκτέλεση
For the Overnight Starter
  1. Stir the refrigerated starter, and remove 1 cup.
  2. In a large bowl, stir together the 1 cup starter, flour, sugar, yogurt and milk.
  3. Cover and let rest at room temperature overnight.
For the Waffle or Pancake Batter
  1. Next day in another bowl, beat together the eggs, the milk and oil or butter.
  2. Add to the starter.
  3. Add the salt and baking soda.
  4. The batter will bubble.
  5. Pour a quantity of the batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.
  6. Serve waffles immediately, to make sure they are crisp.
  7. If you don’t own a waffle iron or you don’t want waffles, you can simply use the batter to make pancakes.
  8. They are equally tasty!

Notes/ Σημειώσεις
Recipe adapted from King Arthur Flour

4.8 from 4 reviews

Βάφλες με Προζύμι και Μέλι
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Πρωινό
Cuisine/ Κουζίνα: Διεθνής

Ingredients/ Συστατικά
Για τo Oλονύκτιο Προζύμι
  • 241 γρ. αλεύρι για όλες τις χρήσεις
  • 28 γρ. ζάχαρη
  • 400 ml ελληνικό γιαούρτι
  • ¼ φλ. γάλα
  • 241 γρ. προζύμι
Για το Χυλό
  • Όλο το προζύμι
  • 2 μεγάλα αυγά
  • 50 γρ. φυτικό λάδι είτε λειωμένο βούτυρο
  • ¼ φλ. γάλα
  • ¾ κ.γ. αλάτι
  • 1 κ.γ. μαγειρική σόδα

Instructions/ Εκτέλεση
Για τo Oλονύκτιο Προζύμι
  1. Ανακατέψτε το προζύμι και αφαιρέστε το 1 φλιτζάνι.
  2. Σε ένα μεγάλο μπολ, ανακατέψτε μαζί το 1 φλιτζάνι προζύμι, το αλεύρι, τη ζάχαρη, το γιαούρτι και το γάλα.
  3. Καλύψτε και αφήστε σε θερμοκρασία δωματίου όλο το βράδυ.
Για το Χυλό
  1. Την επόμενη μέρα σε ένα άλλο μπολ, χτυπήστε μαζί τα αυγά, το γάλα το λάδι ή το βούτυρο.
  2. Ρίξτε τα στο προζύμι.
  3. Προσθέστε το αλάτι και τη σόδα.
  4. Το μίγμα θα εμφανίσει φουσκαλίτσες.
  5. Ρίξτε μια ποσότητα του μίγματος στη συσκευή για βάφλες, και ψήστε σύμφωνα με τις οδηγίες του κατασκευαστή.
  6. Σερβίρετε τις βάφλες αμέσως, για να είναι τραγανές.
  7. Αν δεν έχετε συσκευή για βάφλες μπορείτε να φτιάξετε με το μίγμα τηγανίτες.
  8. Γίνονται εξίσου νόστιμες.

Notes/ Σημειώσεις
Συνταγή προσαρμογή από το King Arthur Flour

The Morning Glory Grilled Cheese, Baked Chili Cheese Dogs and The Weekend Social Party


Hello my friends. The Weekend Social party link is here again. It is a recipe link party and blog hop (please see party etiquette for further details)! ALL RECIPES linked up here each week are pinned to our Weekend Social Pinterest board. So, come and join the fun.

Meet the rest of the Co-Hosts


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This Week’s Features

The most viewed of the week was:



The Morning Glory Grilled Cheese by The Woks of Life!


The one that caught my eye was:



Baked Chili Cheese Dogs by Sourdough Native!

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Party Etiquette

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Come and join us to the Party!

All Time Classic Crème Caramel

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Crème caramel has a very ambiguous and puzzled origin. Three countries claim its originality, France, England and Spain.

The name, indeed, is French but story says that they have adopted it from the British custard. Generally speaking custards were very popular in Middle Ages throughout Europe and it is very hard to trace the roots of it. Furthermore, it is even harder to say who was the first who added the caramel, because the first custards were unsweetened.

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In England during 17th century, a young college student made a creamy, unsweetened custard with caramelized topping and offered it to the kitchen. At first his creation was not much appreciated as he was not an official member of the cooking staff. When he managed to enter the fellowship of cooks, they showed an increased interest on his creation and they called it “Trinity Burnt Cream”.

Spanish claim that their Crema Catalana is the first crème caramel in history although, they invented it 100 years after British’s “Burnt Cream”. Truth is, that crema catalana is not baked in bain marie. It is a cold cream with hot topping, so it is a little different is process and texture.

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Whoever was the first to have created this cream, I think in the mind of everyone crème caramel is naturalized French.

In the end of 20th century crème caramel was an inextricable part of restaurants’ menus. The reason behind it probably was the fact that it is a dessert that can be made up to two days in advance and keep it refrigerated until needed.

This is exactly one of the reasons I make this dessert myself. I particularly enjoy making it, when I have guests over, because I prepare it the day before and let it rest in the fridge. Also, it is a very easy sweet to prepare without much fuss and has a beautiful taste because of the caramel topping.

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Here in Greece, during the 70’s and 80’s it was very much in fashion and all housewives had a recipe of their own. Later on when other desserts much more complicated in structure and texture were introduced to the Greek culinary scene, crème caramel was sidelined.

Nevertheless, if you want a dessert that can be made in advance without looking its taste, or you want something that can be prepared quite easily, this is the one. I found this recipe on a Greek site many years ago and I have used it ever since. It had very analytical instructions and what really intrigued me to try it, was the fact that, the writer insisted very much on the technique that one should develop, in order to make a good crème caramel. I thought it would be a good challenge, especially since I have tasted hundreds of crème caramels, which were really awful. Very tasty, very easy to make and most of all keeps in the fridge for up to five days. If you are making it for you, then I suggest using separate small ramekins. If you are making it for a crowd then you should double the recipe and use a flan mold.

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5.0 from 8 reviews

All Time Classic Crème Caramel
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: International

Ingredients/ Συστατικά
For the caramel
  • 1 cup granulated sugar
  • ½ cup water
For the crème
  • 200 ml / 7 fl. oz. milk 3.5%
  • 4 eggs
  • 200 ml / 7 fl. oz. heavy whipping cream
  • 1 tsp vanilla extract

Instructions/ Εκτέλεση
For the Caramel
  1. In a pot, in medium heat, put the sugar and water.
  2. Do not whisk, just swirl the pot.
  3. Just let it boil until it becomes medium amber.
  4. Take it off very carefully and fill either 6 to 8 ramekins or silicon muffin molds depending on the size or a big flan mold.
  5. Let the caramel become solid.
For the Cream
  1. In the meantime, in the same pot, make the cream.
  2. Pour the milk, the heavy whipping cream and simmer in medium low heat.
  3. Please be careful not to boil it.
  4. You should be able to put your finger in it without burning it.
  5. Whisk so as the remaining of the caramel to be dissolved in the cream.
  6. When all caramel has melted, take it off the stove and set it aside.
  7. Take a glass bowl whisk gently the eggs.
  8. Add the vanilla extract.
  9. Pour the milk/cream mixture on the eggs slowly whisking continuously but gently.
  10. Gently, because we do not want to have bubbles.
  11. When everything is incorporated, take a chinois and pass the batter through it.
  12. In this way, any pieces of egg, that were boiled when we threw the cream, will be removed from the end mixture.
  13. Then divide the crème on top of the caramel into the ramekins.
  14. Preheat oven to 160° C / 320° F.
  15. Next, take a deep baking pan, fill it with warm water up until its middle and place the ramekins or the big flan mold in the water.
  16. Above the ramekins place a piece of aluminum foil, to protect the surface from burning.
  17. Bake for an hour or a bit more.
  18. To test if it is ready, you inject a toothpick in the center.
  19. If the toothpick comes out clean, then it is done.
  20. It took me one hour and 10 minutes to bake.
  21. When ready take them out of the oven, let them cool completely and then put them in the refrigerator for 24 hours or more.
  22. To release from ramekin, sink for a few seconds in hot water and with a knife try to free the crème from the sides of the ramekin, put a plate on top and reverse.
  23. At this point, I must tell you that, it is very important not to skip any of the above steps, as they are all very important for making a good crème caramel.

Notes/ Σημειώσεις
Recipe from Greek gastronomer

5.0 from 8 reviews

Κλασσική Κρέμα Καραμελέ
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Επιδόρπιο
Cuisine/ Κουζίνα: Διεθνής

Ingredients/ Συστατικά
Για την Καραμέλα
  • 1 φλ. ζάχαρη
  • ½ φλ. νερό
Για την Κρέμα
  • 200 ml γάλα 3,5%
  • 4 αυγά
  • 200 ml κρέμα γάλακτος 35% λιπαρά
  • 1 κ.γ. απόσταγμα βανίλιας

Instructions/ Εκτέλεση
Για την Καραμέλα
  1. Σε μια κατσαρόλα, σε μέτρια φωτιά, βάλτε τη ζάχαρη και το νερό.
  2. Μην ανακατέψετε, απλά κουνήστε λίγο την κατσαρόλα να διαλυθεί η ζάχαρη.
  3. Αφήστε να βράσει μέχρι να πάρει ένα βαθύ κεχριμπαρένιο χρώμα.
  4. Πάρτε έξι μεγάλα ή οκτώ μικρά φορμάκια σιλικόνης ή μία στρογγυλή φόρμα για καραμελέ.
  5. Μοιράστε την καραμέλα σε αυτά και αφήστε τη να σφίξει.
Για την Κρέμα
  1. Εν τω μεταξύ, μέσα στην ίδια κατσαρόλα που φτιάξατε την καραμέλα, φτιάξτε την κρέμα.
  2. Ρίξτε το γάλα και την κρέμα και σιγοβράστε σε χαμηλή φωτιά.
  3. Παρακαλώ να είστε προσεκτικοί να μην βράσει.
  4. Πρέπει να είστε σε θέση να βάζετε το δάχτυλό σας σε αυτό, χωρίς να καίγεστε.
  5. Ανακατέψτε απαλά έτσι ώστε τα υπολείματα της καραμέλας να λιώσουν σιγά σιγά μέσα στην κρέμα.
  6. Όταν όλα καραμέλα έχει λιώσει αφαιρέστε από τη φωτιά.
  7. Σε ένα γυάλινο μπολ χτυπήστε απαλά τα αυγά.
  8. Προσθέστε το εκχύλισμα βανίλιας.
  9. Ρίξτε το γάλα/κρέμα πάνω στα αυγά σιγά-σιγά ανακατεύοντας συνεχώς αλλά απαλά.
  10. Απαλά, γιατί δεν θέλουμε να δημιουργηθούν φυσαλίδες.
  11. Όταν όλα έχουν ενσωματωθεί περάστε την κρέμα από ένα σουρωτήρι έτσι ώστε να αφαιρεθούν τυχόν κομμάτια αυγού.
  12. Έτσι η κρέμα μας θα έχει μια βελούδινη υφή.
  13. Μοιράστε την κρέμα πάνω από την καραμέλα στα φορμάκια.
  14. Προθερμαίνετε το φούρνο στους 160° C.
  15. Στη συνέχεια, πάρτε ένα βαθύ ταψί, γεμίστε το με ζεστό νερό μέχρι τη μέση του και τοποθετήστε τα φορμάκια ή τη μεγάλη φόρμα μέσα στο νερό.
  16. Πάνω από τα φορμάκια τοποθετήστε ένα κομμάτι αλουμινόχαρτο, έτσι ώστε να μην καεί η επιφάνειά τους.
  17. Ψήστε για μία ώρα ή λίγο περισσότερο.
  18. Για να ελέγξετε αν είναι έτοιμο, βυθίστε μια οδοντογλυφίδα στο κέντρο.
  19. Αν η οδοντογλυφίδα βγει καθαρή, τότε είναι έτοιμα.
  20. Μου πήρε μία ώρα και 10 λεπτά για να ψήθουν.
  21. Όταν είναι έτοιμα βγάλτε τα από το φούρνο, αφήστε να κρυώσουν εντελώς και μετά βάλτε τα στο ψυγείο για 24 ώρες ή περισσότερο.
  22. Για να τα ξεφορμάρετε με ένα μαχαιράκι ελευθερώστε τις άκρες τους από τα καλουπάκια και στη συνέχεια βυθίστε τα για λίγα δευτερόλεπτα σε ζεστό νερό.
  23. Αναποδογυρίστε τα στο πιάτο και είναι έτοιμα.
  24. Σε αυτό το σημείο, πρέπει να σας πω ότι, είναι πολύ σημαντικό να μην παραλείψετε κάποιο από τα παραπάνω βήματα, διότι είναι όλα πολύ σημαντικά για να φτιάξετε μια πολύ καλή κρέμα καραμελέ.

Notes/ Σημειώσεις
Συνταγή από το site Greek gastronomer