Light and Crisp Sourdough Waffles
Ready In: 8 hrs 15 mins
Serves: 8
Yields: 4-8 waffles
Ingredients
- 1⁄2 cup butter
- 1 cup milk
- 1 cup active white sourdough starter
- 1 teaspoon salt
- 1 tablespoon packed brown sugar
- 1 1⁄2 cups all-purpose flour
- 2 large eggs
- 1⁄4 teaspoon baking soda
Directions
- Heat butter and milk in a pan until the butter is melted and then let cool to room temperature.
- Add the milk-butter mixture to the starter, salt, sugar and flour in a large mixing bowl (this needs to be at least double the capacity of the batter). Mix these together to form a thick batter.
- Cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you’ll have the batter ready for breakfast the next day.
- Preheat your waffle iron until hot.
- Uncover the batter and whisk in the egg and baking soda.
- Pour 1/3 to 3/4 cups of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.
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