Sourdough Waffles
This is my favorite waffle recipe. It is wonderful on a cold Alaska weekend morning. I feed my sourdough the night before and it only takes a few minutes to stir up the batter.
Sourdough Waffles
Ingredients
Freshly fed sourdough
- 1 cup sourdough starter
- 2 cups flour
- 2 cups water
Batter
- 2 cups freshly fed sourdough
- 2 eggs
- 2 tablespoons sugar
- 4 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Instructions
Feed the sourdough starter
- The night before you want your waffles, pull out a cup or so of sourdough starter from your fridge.
- Put the sourdough starter in a large glass (or plastic) bowl.
- Add the flour and water and stir it into a smooth batter. Then cover the bowl with plastic wrap and let it sit in a warm place overnight.
- My neighbor will sometimes put the bowl in an oven with the light on to keep it warm during our long, cold Alaska nights.
Batter
- Pull about 2 cups of fed sourdough starter from the large bowl and put it in another large bowl. Put the remaining starter in a plastic container and store it in the fridge. This will be the starter for future recipes.
- Add the eggs to the large bowl with the 2 cups of fed sourdough starter and mix lightly.
- Add the sugar, oil, salt, and baking soda and mix thoroughly.
- Plug in your waffle iron and let the batter sit while it heats up.
- Spray the heated waffle iron with non-stick cooking spray.
- Ladle the batter onto the waffle iron (about 1/3 to 1/2 cup per waffle square depending on the griddle. Cook the waffles until golden and crisp. Serve immediately.
- If you have leftovers, cool them on a wire rack, the put them in zip lock bags and freeze them. You can toast them for an easy breakfast on another day.