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! This one is going in GNOWFGLINS’ Basic Recipes series. Click here to see more basic recipes.
100% Whole Grain Sourdough Waffles
selected and modified recipe from “Simply Sourdough: The Alaska Way”
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. 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!
- 2 cups sourdough starter (I feed mine at night, and it is ready to go in the a.m.)
- 1/2 teaspoon sea salt (I use celtic sea salt.)
- 2 tablespoons sweetener (maple syrup, honey, your choice of grainy natural sugar…)
- 1/4 cup melted butter or coconut oil
- 2 eggs
- 1 teaspoon baking soda mixed in a little cup with 1 tablespoon water
- a couple tablespoons of ground flax (optional)
- just a bit of vanilla and maybe a smidgen of cinnamon (optional)
I’ve never tried this, but as I was typing I was hit with a thought… I bet adding a tablespoon or so of cocoa powder would be a fun treat. Top with a homemade raspberry sauce and fresh whipped cream… Oh, mercy!
Plug in your waffle iron. It should be hot and ready to go by the time you have finished making your batter. In a mixing bowl, combine 1/4 cup melted butter or coconut oil (not too hot), 1/2 teaspoon salt, 2 eggs, 2 tablespoons sweetener (you could leave this out if you want), and your flax, vanilla, and cinnamon (if you choose these options). Whisk it about until the batter is nicely combined. Pour the starter on top of that. Cut it in and stir it with the whisk until incorporated.
In a little cup combine 1 teaspoon baking soda and 1 tablespoon water. Stir it up a bit and then pour it on top of your batter. Do a few quick whisks. Not too many, but not too few, either. You want to incorporate the baking soda quickly. I probably whisk it four to five times. Your batter will get pillowy looking. Throw your whisk into the sink.
Open up your hot waffle maker and pour some batter on it. I’m not going to tell you how much, because you will figure it out as you go.
“Oh, that one could’ve used a little bit more.”
“Whoa! Guess I filled that one a little too full!”
It’s all part of the waffle making fun! Place your finished waffle on a plate. Gussy it up a bit. Delish! Should make about eight large waffles. These waffles turn out incredibly light and crispy! Enjoy!
On a side note for just a moment… The other day I got to thinking. What’s nice about this waffle recipe is that you don’t have to soak your flour overnight. If you have two cups worth of starter, you can whip these up in a moment’s notice. Well, what if you forgot to soak your rice or you had no bread made… I think, with a tweak of the ingredients, you could have yourself a delicious savory waffle! Instead of sweetener add some cheese and herbs! Top your waffle with a homemade chili, bean soup, or a creamy sauteed vegetable dish. I’ve not tried this yet, but when I look at the waffle ingredients, I don’t know why it wouldn’t work! Let me know if you give the savory waffle idea a try!
These look fabulous – thank you, Erin! To everyone, please remember that I am looking for guest posts. Read this for ideas of what I’d like to see and then contact me with your great and/or helpful ideas. You have an open invitation, so please contact me at any time.
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