I’m always looking for new recipes for my sourdough adventures and recently, the Piper Mommy and little sister were in the mood for sourdough waffles. I loved the way this sourdough waffle recipe turned out. The waffles were crisp on the outside, light and fluffy on the inside, with just a hint of sour from the sourdough and buttermilk. Really, the buttermilk made the difference in making this recipe light and airy.
2 cups Unbleached All-Purpose Flour
2 tablespoons sugar
2 cups buttermilk
1 cup sourdough starter, unfed
Waffle (or pancake) batter
all of the overnight sponge
2 large eggs
1/4 melted butter
3/4 teaspoon salt
1 teaspoon baking soda
Small amount of water or buttermilk set aside
Prep overnight sponge –
Stir down starter and measure out 1 cup.
In a large mixing bowl, stir together 1 cup starter, flour, sugar, and buttermilk.
Cover and let rest at room temperature overnight.
Waffle batter –
In a small bowl, beat together eggs and melted butter.
* Careful to temper eggs when combining or allow melted butter to cool slightly so as not to cook the eggs as you beat them together.
Add beaten egg and butter mixture to overnight sponge.
Add the salt and baking soda to small amount of water or buttermilk to dissolve evenly, then add to batter, stirring to combine. Let sit for a few minutes and the batter should begin to bubble more actively.
Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.
Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
Yield: about 1 dozen 8″ waffles or about 2 dozen medium pancakes.