Sourdough Waffles

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Sourdough Waffles

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Sourdough Waffles

A great recipe for putting excess starter to delicious use, these waffles are light and crispy with a subtle sourdough tang. The process needs to be started the night before so make sure to plan ahead.

Ingredients

  • the night before
  • 250ml buttermilk
  • 60g butter, melted & cooled
  • 60g unfed sourdough starter culture
  • 125g plain flour
  • 1 tsp caster sugar
  • Ingredients (the morning of…)
  • 1 egg
  • 2 tbsp caster sugar
  • ½ tsp vanilla extract
  • ¼ tsp baking soda

Instructions

  1. The night before, whisk together buttermilk, melted butter and unfed sourdough starter in a medium sized bowl. Add the flour and sugar then stir in with a whisk until just combined. Scrape down the sides of the bowl with a spatula, then cover the bowl with clingfilm and leave at room temperature overnight.
  2. In the morning, whisk in the egg, sugar, vanilla and baking soda.
  3. Pour liquid mix into the sourdough batter left overnight, stir in gently with a whisk.
  4. Heat a waffle maker according to manufacturer instructions.
  5. Drop batter into waffle maker (amount according to manufacturer instruction. Normally +- 1/3 cup per square waffle), close waffle maker and cook until golden, about 4-5 minutes depending on heat setting.
  6. Keep waffles warm in oven on lowest temperature and repeat with remaining batter. Tip: Place waffles directly on oven racks so that they remain crisp.
  7. Serve with a side of crispy bacon, or some of our favourite combinations; sweetened whipped cream, berries and powdered sugar; banana, toasted pecan nuts and maple syrup; yoghurt, cinnamon and honey.
  8. This recipe is easily doubled to make more waffles
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