Sourdough Waffles 🧇

INGREDIENTS

OVERNIGHT BATTER INGREDIENTS

¾ cup (200 g) sourdough starter discard (stirred down)

1 cup (240 g) buttermilk (or milk)

3 tablespoons (50 g) white sugar (or honey)

1 teaspoon (5 g) vanilla extract

4 tablespoons (56 g) butter (melted)

2 cups (240 g) all-purpose flour

ADDITIONAL INGREDIENTS TO ADD JUST BEFORE COOKING

2 large eggs (lightly beaten)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon (5 g) fine sea salt

INSTRUCTIONS

TO COOK THE BATTER THE SAME DAY

Add all of the ingredients to a large bowl and mix until well combined. Allow the batter to rest for 20 minutes at room temperature while the griddle or waffle iron is preheating.

TO FERMENT BATTER OVERNIGHT

In a large mixing bowl, whisk together the sourdough starter, buttermilk, honey, vanilla extract, melted butter and flour until well combined. Cover the bowl and let rest on a counter top at room temperature overnight or up to 12 hours.

When you are ready to cook, add the eggs, baking soda, baking powder and salt to the batter, stir and cover the bowl. Let the batter rest 20 minutes while the griddle or waffle iron is preheating.

recipe from Little Spoon Farm

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