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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.