Sourdough Chocolate Malt Dessert Waffles

Recipe by Galley Wench
READY IN: 24hrs 15mins
UNITS: US

INGREDIENTS

Nutrition
  • Sponge
  • 1
    cup proofed sourdough starter (8 oz.)
  • 1 14
    cups water, cool (10 oz.)
  • 1 12
    cups whole wheat flour, 100% (6 oz.)
  • Batter
  • 12
    cup cocoa, Dutch preferred (1 1/2 oz.)
  • 12
    cup instant malted milk powder (2 1/4 oz.)
  • 1
    teasoon baking powder
  • 34
    teaspoon salt
  • 12
    teaspoon cinnamon
  • 34
    cup sugar (5 1/4 oz.)
  • 2
    large eggs
  • 6
    tablespoons butter, unsalted, melted (cool slightly)
  • 2
    teaspoons vanilla (or substitute Kahlua)
  • 34
    cup chocolate chips, semi sweet (4 1/2 oz.)
  • Garnish
  • whipped cream
  • chocolate syrup
  • nuts
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DIRECTIONS

  • Night Before:
  • Proof your starter by adding one cup of flour and one cup of water to 1/4 cup of starter.
  • Next Morning (Prepare sponge 6-8 hours in advance):
  • Pour 1 cup proofed starter into a medium size mixing bowl.
  • Stir in the water and whole wheat flour and mix until thoroughly combined.
  • Cover bowl and set aside for 6 - 8 hours.
  • To Make Batter:
  • Whisk together the dry ingredients, sifting if necessary to remove all lumps.
  • To the sourdough sponge, stir in the eggs, flour mixture, melted butter, vanilla and chocolate chips.
  • Mix thoroughly.
  • To Bake Waffles:
  • Pour about 1/2 cup of batter into greased, preheated waffle iron.
  • Bake until the steam stops coming out of the sides of the iron.
  • The waffles will be soft and tender when removing from the iron, however they will crisp up as they cool.
  • To Serve:
  • Top with ice cream, fruit and sauce and whipped cream.
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