I adapted this from a recipe I tried years ago. It called for making a sponge with your starter the night before. I tend to forget to do things in advance and usually make these out of last-minute convenience. It’s great when I have extra starter from making sourdough bread. I simply feed the extra and leave it out on the counter overnight. Then if I choose to use it I can, or I can save it for other recipes.
These waffles are really soft and fluffy, and you can make them ahead and freeze them for a quick breakfast during the busy week. You can put any toppings you like. Sweet or Savory! A quick reminder for the ingredients: let your eggs sit out on the counter and come to room temperature. I have chickens and always have a basket of eggs to grab from, but store bought can sit on your counter long enough to lose the chill. It is important to do this, so that they don’t cook in the butter you melted. You don’t want scrambled eggs mixed into the batter.
Also don’t use an electric mixer on this recipe. It is too easy to over whip and mix out all of those bubbles. The bubbles are important for making the waffles fluffy and soft. They give you the extra lift in the batter. Use a rubber spatula or get a bread whisk. They are great for using in thick batters like this or brownies. You will need a large waffle iron, but if you don’t have one and really want to try the recipe, just make pancakes with it instead. They will be a little fluffier than traditional pancake mixes. But that is what makes them really good.
I like the waffle irons that can be flipped instead of just opening. They make it easier to fill all the cervices without overflowing onto your counter. The link above also shows one that can cook two waffles at a time! That would make your cook time so much quicker. So, you have plenty of waffle irons to choose from or just get a pan. Either way you choose you won’t regret trying out this delicious recipe. Enjoy!
Sourdough Waffles
Ingredients
- 467 g. Fed starter
- 100 g. All-purpose flour
- 270 g. butter milk
- 28 g. sugar
- 2 lg. eggs
- 60 g. unsalted butter
- ¾ tsp sea salt
- 1 tsp baking soda
- 1 tsp vanilla
Instructions
- Feed starter the night before with equal parts starter, bread flour, and water. Leave on counter over night to bubble and rise.
- The next morning mix together the fed starter, flour, butter milk, and sugar with a bread whisk or spatula. Don’t over beat, you want the mixture to retain its bubbles. Melt the butter and allow it to cool, so you don’t cook the eggs. Whisk the room temperature eggs into the butter and then poor into the starter mixture. Add the sea salt, baking soda, and vanilla to the mixture and whisk in with the bread whisk or spatula. When thoroughly mixed together heat the waffle iron and ladle waffle mixture onto the hot surface. The waffle mixture will bubble and rise, so you want to use it as fast as possible.
- Makes 7-8 large waffles
I don’t have buttermilk on hand do you have a substitute for this that would work?
You could use whole milk and lemon juice. This will curdle it slightly and add that tang that buttermilk has.