Sourdough Waffles
Intermed..
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.
SERVE
12
Sourdough Waffles
Intermed..
SERVE
12
Introduction
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
- 250ml buttermilk
- 60g butter, melted & cooled
- 60g unfed sourdough starter culture
- 125g plain flour
- 1 tsp caster sugar
- 1 egg
- 2 tbsp caster sugar
- ½ tsp vanilla extract
- ¼ tsp baking soda
THE NIGHT BEFORE
INGREDIENTS (THE MORNING OF…)
Method
- 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
