Recipe | Sourdough Waffles

Do you want to start sourdough but it feels overwhelming? Do you think what am I supposed to do with all the starter every week? What about the discard? Well I have the recipe for you. This sourdough waffle recipe tastes amazing and uses the discard each week. I make a big batch on Sunday and throw them in the freezer. You just pop the, in the toaster and you have a healthy waffle for daily breakfasts.

Ingredients:

• 3/4 cup starter
• 2 cups flour
• 2 cups cold milk
• 4 tablespoons melted butter-salted
• 2 eggs-beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Optional: 1 Cup frozen blueberries, chocolate chips etc.

Tools:

• Waffle Iron
• Mixing Bowl
• Measuring cups/spoons
• Spatula or other mixing utensil
• clean towel

Step 1:

Mix starter, flour, and milk in a bowl. Cover with clean towel and leave overnight in a warm place. I leave mine on top of my stove.

Step 2:

In the morning, add to the bowl: melted butter, beaten eggs, vanilla and baking soda. If using unsalted butter add 1/4 teaspoon of salt. Mix well until everything is incorporated.

Step 3:

Put about 3/4 cup of mixture into large waffle maker. For a mini, use between 1/8 cup and 1/4 cup. Add in blueberries or chocolate chips. Close waffle maker and follow your waffle makers instructions. Serve with butter and syrup. Enjoy!

Step 4:

Optional: Flash freeze extras and then store in a reusable freezer bag. Pop them in the toaster for 3 minutes and have waffles whenever you feel like it. I use a mini maker for this purpose. My larger waffle maker makes them too big to fit in toaster.

tips:

• Use a mini waffle maker to make perfect size waffles to fit in toaster.
• This batter can be used as a pancake batter.
• They can also be flash frozen to have later!

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