A simple waffle recipe to help make use of your sourdough starter discard. Original recipe from The Perfect Loaf.
This requires some preparation starting the night before, but these waffles can be frozen after breakfast and reheated in a toaster. This is perfect for providing a tasty alternative to cereal or toast for the kids.
- Waffle Iron
- Mixing Bowl
- Spoon/Scoop (for pouring into the waffle iron
- Hand Mixer (optional) for beating egg whites
- 460g (2 Cups) Buttermilk
- 1/4 Cup of Water to adjust batter consistency
- 113g (1/2 Cup or 1 Stick) Butter (melted and cooled)
- 100g (1/2 Cup stirred down) Ripe Sourdough Starter
- 250g All-Purpose Flour (Or a mix of whole wheat and all-purpose)
- 14g (2 tsp) Sugar
- 2 eggs
- 5g (1 tsp) Salt
- 3g (1/2 tsp) Baking Soda
- The Night Before
- Add the buttermilk and butter to a large mixing bowl
- Add the ripe sourdough starter and mix thoroughly
- Sprinkle the sugar on top and whisk in the flour, a little at a time until incorporated.
- If necessary, add some water until the batter resembles pancake batter (it pours slowly from a spoon)
- Cover the bowl with damp kitchen towel and let it sit on the counter overnight.
- The Next Morning
- Heat up the waffle iron
- Warm the eggs to room temperature
- Sprinkle the salt and baking soda on top of the batter
- Crack the eggs and separate the whites and yolks into two clean bowls
- Whisk the egg whites until they form stiff peaks
- Scramble the yolks
- Pour the yolks into the batter and gently stir them in
- Gently fold the egg whites into the batter just enough to be incorporated
- Pour the batter in the waffle iron and cook until done