Hello everyone! Hope you all are doing well and possibly enjoying some nice weather. We’ve had some gorgeous days lately but today is just a cloudy day.
One thing that can always bring me some cheer, even on a dreary day, is sourdough. Making sourdough recipes just makes me happy. There is more investment in a sourdough recipe and when you end up with something that tastes delicious it’s even more rewarding.
Today I wanted to share my sourdough waffle recipe. These are seriously the best waffles I’ve ever been able to make at home. The flavor of these is amazing. I served these with some sliced strawberries and some homemade creme fraiche (recipe coming soon!) and my husband said they were the best waffles he has ever had. He doesn’t throw that kind of compliment around lightly either. 🙂
You start out with flour, water, and sourdough starter and you mix them together in a bowl. Cover the bowl and let it rest overnight or at least a couple hours.
The next day you’ll add in all the other ingredients except the baking soda. Stir until combined. Oh and preheat the waffle iron!
Pour in the dissolved baking soda and then gently fold it into the batter.
Pour batter onto hot waffle iron. Mine uses about 1/4 cup per waffle. Close the lid and cook until the steam has almost stopped coming out from the sides of the iron.
Open it up and take those crispy buttery squares off and put them in a warm oven on a baking sheet to keep them warm until you’ve finished making all the waffles. Try not to stack them all on a plate. They won’t stay nice and crisp that way.
Top with your favorite toppings and enjoy!
If you find that you end up with quite a bit of extras after everyone has had their fill these hold up great in the freezer. Reheat in a toaster from frozen to achieve that freshly made texture!
Sourdough Waffles
Ingredients
- 2 cups flour
- 1 1/2 cups water
- 1 cup sourdough starter
- 2 Tbsp sugar
- 1 tsp salt
- 5 Tbsp melted butter or oil
- 3 eggs
- 1/2 tsp baking powder
- 1/2 tsp baking soda dissolved in 1 T of water
Instructions
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In a large bowl combine the flour, water, and sourdough starter. Cover and let stand at room temp overnight or at least 2 hours.
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Preheat your waffle iron. After the batter has rested, add in everything except the dissolved baking soda. Mix until well combined.
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Dissolve the baking soda in the water and then gently fold into the batter.
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Follow the directions for your waffle maker on how much batter to pour in at a time and how long to cook the waffles for. I use about 1/4 cup of batter per waffle and I cook the waffles until the steam has almost stopped coming out of the sides.
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Makes 12-15 waffles
Freezing
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After waffles have been cooked, lay them in a single layer on a baking sheet. Place in the freezer until frozen or at least a couple of hours.
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Place frozen waffles in a zip top bag and store in the freezer.
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When ready to reheat place frozen waffles in the toaster to acheive the freshly made texture.
Oh my! Yum!