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.
- 2 cups all-purpose flour
- 2 tablespoons sugar (or maple syrup)
- 2 cups buttermilk
- 1 cup sourdough starter, (275 grams)
- all of the overnight sponge
- 2 large eggs
- 1/4 –1/2 cup melted butter – yes, more is better 🙂 (or sub coconut oil, ghee, light olive oil )
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 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 and mix. Cover and let rest at room temperature overnight.
- The next morning, in a small bowl beat together the eggs, and 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 glazed peaches, heat 1 tablespoon butter in a skillet over medium 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.
Here is a recipe for Sourdough Starter .
Feel free to play with different flours here- oat, spelt, einkorn- a blend is nice too.
- Serving Size: one 7 inch waffle (without toppings) using ¼ cup butter
- Calories: 335
- Sugar: 8.4 g
- Sodium: 612 mg
- Fat: 12.5 g
- Saturated Fat: 6.9 g
- Carbohydrates: 48.1 g
- Fiber: 1.4 g
- Protein: 10.2 g
- Cholesterol: 91.3 mg
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