If you’ve been following my blog you have been inundated with sourdough recipes and this is no mistake. Besides the beneficial gut-aid you get from a sourdough, the complex yeast flavor is the golden bonus. 

If any baked good is awesome, it becomes more awesome with a complex sourdough starter. There is also no limit to what can be done with your starter. In just a few months I have explored recipes from white bread to puff pastry, to chocolate cake. They all taste amazing and encourage me to explore what else my sourdough baby is capable of.

This recipe, like the overnight biscuits, is best when the initial starter mixture has a whole night or 8 hours to bubble and work. Fear not, with a little planning you can have delicious bready surprises. 

This recipe is such a house favorite that even our teen daughter felt compelled to make these waffles on her own for Saturday morning breakfast. 

This style would be related to a Belgian waffle, as it involves folding the egg whites into the batter. I find this method always produces the best kind of waffles.

INGREDIENTS:

  • 125 g Sourdough starter
  • 1 cup Milk
  • 170 g AP Flour
  • 1 Egg
  • 4 tbsp Butter, melted
  • 1 tbsp Sugar
  • 1 tsp Salt
  • ¼ tsp Tartar or lemon juice

DIRECTIONS:

  1. The night before, or 8 hours before serving, mix together starter, flour, and milk. Let rest, overnight is best.
  2. The next day separate your eggs. Making sure there is no yellow in your whites. Put whites in separate bowl and set aside.
  3. In the starter mixture, add in your eggs, butter, sugar, and salt.
  4. White your egg whites, adding the tartar when they are just becoming aerated and frothy. Whip until semi-still peaks are formed.
  5. Add ⅓ of the egg white and gently fold into your batter. One the batter is thinned from this initial folding, gently fold in the remaining egg whites. Slowly fold until no white remains.
  6. I have an automatic waffle maker. It only takes moments to heat up. When it’s ready, scoop out enough dough to fill ⅔ of the waffle pan. Close the lid and let cook for 3-4 minutes or until the desired color is reached. I like mine a deep golden color.
  7. Use the remaining dough to make 4-5 waffles. 
  8. Eat right away with some butter, maple syrup or jam!