INGREDIENTS:
Overnight
50-200 g Sourdough Starter discard or fed and bubbly 240 g Whole Milk can substitute butter milk if you prefer 240 g AP Flour or mix of AP and whole wheat 50 g Sugar or maple syrup
Before Cooking
2 Eggs 50 g Butter Melted 12 g Baking Powder 2 teaspoons 5 g Salt ½ teaspoon
INSTRUCTIONS:
- In a large mixing bowl, mix together sourdough starter, milk, flour and sugar. Mix until it forms a stodgy dough. It will seem like a really thick sourdough starter.
- Cover the sourdough mixture and leave on the counter overnight (up to 12 hours).
- When you want to make the waffles the next morning, take the cover off the sourdough starter mixture. It should have grown and be bubbly and alive!
- Add 2 eggs, melted butter, salt and baking powder to the sourdough starter mixture and whisk until the mixture forms a batter.
- Because the starter has fermented overnight, the mixture will be quite stretchy compared to a regular waffle batter.
- Heat up your waffle iron and spoon mixture into the iron. Cook to your liking (these waffles are delicious soft or crispy).
NOTES:
To freeze, flash freeze on a sheet pan and then store in freezer bag. Microwave for 30sec to reheat.