Once again, please welcome Erin (the creator of the fabulous sourdough English muffins)! Today, she’s sharing a recipe for sourdough waffles. I haven’t tried them yet, but I have pulled out my cast-iron waffle irons to season them properly and make the waffles soon.
Using this recipe, you create your waffles from room temperature starter. Do you have two cups of starter out at room temperature? Good – you can make waffles right now. Thanks, Erin, for another beautiful recipe!
These waffles are delicious, quick, easy, and nutritious! We love to serve ours topped with homemade yogurt, fresh fruit, and a slight drizzle of maple syrup. My two boys also love eating them plain or toasted as a mid-morning snack, treat in the car, and on occasion, the bread for their sandwich.
100% Whole Grain Sourdough Waffles
Adapted from Simply Sourdough: The Alaskan Way.
- 2 cups sourdough starter (I feed mine at night, and it is ready to go in the morning)
- 1/2 teaspoon sea salt
- 2 tablespoons honey, maple syrup, or other natural sweetener
- 1/4 cup melted butter or coconut oil
- 2 eggs
- 1 teaspoon baking soda
- 1 tablespoon water
- a couple tablespoons ground flax (optional)
- just a bit of vanilla extract and maybe a smidgen of cinnamon (optional)
Makes approximately 8 large waffles.
Plug in waffle iron. It should be hot and ready to go by the time you have finished making your batter.
In a bowl, combine melted but not too hot butter, salt, eggs, and, if desired, the sweetener, flax, vanilla, and cinnamon. Whisk until batter is nicely combined. Add starter. Cut it in and stir it with the whisk until incorporated.
In a little cup, combine baking soda and water. Stir and then add to batter. Whisk 4 or 5 times, quickly. The batter will look pillowy.
Open up your hot waffle maker and pour batter on it. Experiment to find the perfect amount — it’s all part of the waffle-making fun!
Place your finished waffle on a plate and gussy it up a little bit. Enjoy! These waffles turn out so nice and crispy.
The waffles keep in the fridge for a week (they will not last that long!) and freeze beautifully. Just pop them in the toaster, top with your favorite goodies, and enjoy your very own “You Are Special Today” breakfast!
Although I’ve never tried this, I bet adding a tablespoon or so of cocoa powder would be a fun treat. Top with homemade raspberry sauce and fresh whipped cream… Oh, mercy!
The nice thing about this waffle recipe is that you don’t have to soak your flour overnight. If you have 2 cups of starter, you can whip these up at a moment’s notice.
Well, what if you forgot to soak your rice or you’re all out of bread? Tweak the ingredients a little and you could have yourself a delicious savory waffle! Add cheese and herbs instead of sweetener, or top your waffle with a homemade chili, bean soup, or creamy sautéed vegetable dish.
These look fabulous — thank you, Erin!
Check out our Sourdough eBook or the Sourdough module of our online classes. You’ll get lots more sourdough help and inspiration!
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