(If you're like "Sourdough? I'm so lost- click here)
I do not have a fancy-shmancy waffle maker. It's 1 of 5 that I got from my wedding. (And no, I don't have the other 4 still:) So maybe I'm not a picky waffle person- but we still think these are good.
Here's a little visual if it suits you. This is the batter minus the baking soda.
Then you add in the baking soda- whisk, whisk, and wholah! Bubbles.
And here's the stack. More often than not, I double the recipe and freeze some for later. Cook once- eat twice. That's what I always say. (Not really- but I should. Maybe that will be my new motto!) You can reheat in the toaster- just like an ego waffle. But WAY better.
Whole Grain Sourdough Waffles
recipe from here
- 2 cups sourdough starter (Fed the night before so it’s ready to go in the morning)
- 1/2 teaspoon sea salt
- 2 tablespoons sweetener (maple syrup, honey, your choice of grainy natural sugar…)
- 1/4 cup melted butter or coconut oil
- 2 eggs
- 1 teaspoon baking soda mixed in a little cup with 1 tablespoon water
- 2 Tablespoons of ground flax (optional)
- ½ tsp. of vanilla (optional)
- Dash of cinnamon (optional)
1. Plug in your waffle iron so it will be hot and ready to go when you’re done mixing the batter.
2. In a mixing bowl, combine 1/4 cup melted butter or coconut oil (not too hot), 1/2 teaspoon salt, 2 eggs, 2 tablespoons sweetener (you could leave this out if you want), and your flax, vanilla, and cinnamon (if you choose these options). Whisk it about until the batter is nicely combined.
3. Add your starter to the mix. Cut it in and stir it with the whisk until incorporated.
4. In a little cup combine 1 teaspoon baking soda and 1 tablespoon water. Stir it up a bit and then pour it on top of your batter. Do a few quick whisks- you want to incorporate the baking soda quickly. The batter will get pillow-y and bubbly. (Remove the whisk from the batter and toss in the sink)
5. Cook on your hot waffle iron- top to your liking, and enjoy!
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