Ingredients

• 2 large eggs, separated
• 1/4 c white sugar
• 1/4 c brown sugar
• 1 1/2 tbsp whole milk (to thin batter, if required)
• 1 1/2 tbsp yogurt
• 1/2 tsp vanilla bean paste or extract,
• 1 tsp pure almond extract
• 1/3 c (50 g) sourdough starter discard
• 1/4 tsp sea salt
• 1/3 c (50 g) all purpose flour, sifted
• 1/4 tsp ground cinnamon

Optional toppings

• semisweet chocolate, melted
• chocolate nubs
• toasted nuts

Directions

Prepare batter using 3 bowls (dry ingredients/egg whites/seasoned wet ingredient).

1. Dry Ingredients: Mix flour and salt; set aside.
2. Egg Whites: Bring eggs to room temperature. Separate eggs. Whip the egg whites to form stiff peaks and gradually whip in white sugar. Set aside.
3. Seasoned Wet Ingredients: combine egg yolks, brown sugar, cinnamon, yogurt, vanilla, almond extract and sourdough starter discard. 
4. Gradually whisk the dry ingredients into the wet ingredients, until smooth. The batter should be thin; stir in milk, if needed.
5. Fold in egg white and sugar whip.

Cook and Shape

1. Heat griddle using medium heat setting.
2. Pour about 1/4 cup of batter onto the skillet spreading the batter into a thin full circle.
3. Cook until golden.
4. Use a wooden chop stick and gently remove in quarters. While warm, pull apart the top layer from the bottom layer, creating pockets; cool on wire rack.
5. Repeat with the remaining batter.
6. When cool, top bottom layer with ice-cream and touch of flavouring and/or toasted nuts (opt.). Close up with the top layer; wrap, and freeze into ice-cream sandwiches.

4: Mix Dry and Wet Ingredients

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Gradually whisk dry ingredients into wet ingredients, until smooth.

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