Same-Day Sourdough Waffles
Most sourdough waffle recipes require them to be mixed up the night before. This one is more convenient, allowing them to be mixed right before cooking.
If you have sourdough starter, then you are probably always looking for good ways to use it up. Well I can’t think of a better way to start a weekend morning than with sourdough waffles. Most sourdough waffle recipes require them to be mixed up the night before. This one is more convenient, allowing them to be mixed in the morning right before cooking. Here’s how to make them.
Ingredients:
Wet
1 1/2 cup milk
1/3 cup veg oil (softened butter works too)
2 eggs
1/2 cup sourdough starter
1 tsp vanilla (optional)
Dry
1 1/2 cup flour
2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Directions:
Set the waffle iron to about 2/3 heat. Mine has settings from 1 to 6, and I set it to 4. I have no idea what temperature that is - but play around with it a bit and eventually you’ll find the right setting for your waffle maker.
Combine the eggs, oil and starter, and whisk vigorously for about 20 seconds
In a separate container, combine all the dry ingredients and mix them together with the whisk.
Add the dry ingredients to the eggs, oil and starter and mix for about 20 seconds. The add the milk and mix vigorously for another 20 seconds.
Cook the waffles on your waffle iron. I find about 4 minutes does the best job on mine. They should be golden brown when they are done.
Keeping them warm:
Some people keep the cooked waffles warm in the oven (at about 180°F) while the remaining ones are cooking. That works fine and I use it sometimes- but in general, I find it’s easier to just pop them in the toaster at the lowest setting right before eating for those that want them hot. Some people like waffles soft, and some like them crispy. Some people want them hot and some people don’t care. I find the toaster does the best job of fine tuning them to everyone’s needs. Of course, most people don’t care and just get the butter and syrup going until they are full - and who can blame anyone for that!
Why this works:
Traditional sourdough waffles sit overnight, allowing the starter to work with the added flour to increase the acidity of the mix before adding the baking soda to get adequate lift. By simply adding baking powder, the mix gets enough lift to make good waffles, but the complex flavor of the sourdough still comes through, though not too strongly, because the acidity is neutralized by the baking soda. Through trial and error I have found the ratios in this recipe work well, and my wife and kids seem to like them. Of course, you can add a little more or less salt or sugar to dial them up or down to suit your tastes. Adding things like blueberries are also an option. Please give this recipe a try and let me know what you think.
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