Crisp and light, Sourdough Waffles with maple -glazed peaches are delicious and SO simple to make using your extra sourdough starter. Top with delicious maple-glazed peaches or stone fruit.
Crisp, pillowy and light, Sourdough Waffles with Maple Glazed Peaches are a delicious way to celebrate the fruits of summer. And if you are like me, a good way to use up the extra sourdough starter laying around, during the hot months. In summer when temperatures soar, I find bread making goes by the wayside -the last thing I want to do is turn on my oven and heat up the house. But I end up feeling very sorry for my sourdough starter. It used to have such purpose, turning out big beautiful loaves of crusty bread each week. Because of the heat there are no loaves being made. So it just sits around feeling bored, week after week, with nothing to do. I feed it and put it back to bed until the next week. So sad. Until now! A friend gave me this brilliant idea of using the unfed starter in waffles ….and man oh man, is it good!
Those of you who have sourdough starter on hand will love this recipe, not only for the flavor and complexity it adds to waffles, but for the deep satisfaction it brings of using up your starter rather than tossing it before its next feeding. And I’m certain once you try these you’ll never go back. To top off the goodness, I’ve added caramelized peaches seared in a skillet with a little butter and finished with a generous drizzle of real maple syrup. This recipe would also work well with caramelized plums, apricots, pears, apples or figs and the batter also makes great pancakes. Give it a whirl, keeping in mind that it will need to rest overnight, so be sure to start this the night before.
SOURDOUGH WAFFLES WITH MAPLE GLAZED PEACHES
Crisp and light, Sourdough Waffles are delicious and SO simple to make using your extra sourdough starter. Top with delicious maple-glazed peaches or stone fruit.
- Prep Time: 13 hours
- Cook Time: 20 mins
- Total Time: 13 hours 20 mins
- Yield: 4 1x
- Category: Breakfast
- Cuisine: Northwest
- 2 cups Flour
- 2 tablespoons sugar
- 2 cups buttermilk
- 1 cup sourdough starter, unfed
- all of the overnight sponge
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon vanilla
- To make the overnight sponge, stir down your refrigerated starter, and place 1 cup in a large bowl.
- Add flour, sugar, and buttermilk.
- Cover and let rest at room temperature overnight.
- The next morning, in a small bowl beat together the eggs, and oil or butter. Add to the overnight sponge.
- Add the salt, baking soda and vanilla stirring to combine. The batter will bubble.
- Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.
- To make peach topping, heat 1 tablespoon butter in a skillet over medium high heat.
- Add peaches. Let caramelize, and turn over to caramelize the other side. Once both sides have a little color, drizzle maple syrup over top.
- Serve waffles immediately, to ensure crispness. Lather with optional butter, top with caramelized peaches, and drizzle with more maple syrup if you like. Sprinkle with powdered sugar.
- Yield: 6 6- 8″ thick waffles.