11 November, 2020
Sourdough Waffles
Today marks the last installment of this run of sourdough recipes. You can’t go wrong with breakfast, so that’s where we’ll end. As always, if you don’t have a sourdough starter going, learn how to make one here. This recipe works with the discards generated during the startup process of establishing your sourdough culture, so it’s perfect for if you’re just getting going.
This recipe works for waffles or for pancakes, and it’s absolutely fantastic. Fair warning, though: If you make these once, you’re never going to want to go back to Krusteaz or any other packaged mix ever again!
Ingredients
2 cups Flour
1 heaping cup Sourdough starter or discard
2 tbsp Sugar
2 cups Buttermilk*
2 Eggs
1/4 cup Canola oil
3/4 tsp Salt
1 tsp Baking soda
* If you don’t have 2 cups of buttermilk, measure out 2 tbsp lemon juice and make up the rest of the 2 cups with whatever milk or milk substitute you have on hand.
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In a large bowl, combine all the ingredients together and mix until thoroughly combined, leaving some lumps (if you beat out all the lumps, you’ll end up with sad, flat waffles). Pour about a 3/4 cup of batter at a time onto a hot, greased waffle iron and cook until the iron stops steaming and they look as done as you’d like them to be. I recommend serving with butter and some kind of fruit topping.
If you choose to use more than a cup of sourdough in the recipe, the waffles will be a little lighter once they reach doneness, but they’ll still be delicious. If you make more than you can eat in one sitting, store them in a sealed container in the fridge and reheat them in the toaster.
