We are loving our sourdough starter and using it in all kinds of delicious, tangy recipes. Here we have a perfect recipe for holiday guests: Sourdough Waffles!
This recipe is great because you can get it going the night before and by morning you are already well on your way to breakfast. It also makes plenty of waffles, so feeding your hungry guests is no problem. Whew-glad to have one thing off the list.
Speaking of great breakfast recipes to make for guests, check out these posts:
Jam-Filled Whole Wheat Muffins: easy and with a dose of whole grains. Plus who doesn’t love jam?
Sour Cream Streusel Coffee Cake: any excuse to make a coffee cake. This is great for breakfast or as an afternoon snack in between holiday festivities.
Orange Sunshine Buns: these require a little more planning, but they add a special brightness to the grey skies this time of year.
Okay, I hope that gave you some great ideas! Now back to the waffles:
This recipe requires a little mixing the night before, and then you add a couple more things in the morning. Simple, right?
Just make sure you’ve feed your sourdough starter lately. Check out our DIY Sourdough post for all the details! Happy hosting and breakfast cooking!
- 1 cup sourdough starter
- 1 1/2 cups whole milk
- 2 cups ap flour
- 2 eggs
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon baking soda
- vegetable oil or butter for brushing on the waffle iron
- The night before you want to make these waffles, stir together in a medium bowl the starter, milk, and one cup of flour.
- In the morning, add the remaining cup of flour, eggs, oil, salt, and baking soda to the mixture with a whisk. Do not over mix. The batter will be thick and bubbly.
- Preheat the oven to 200 degrees and put a rack on top of a cookie sheet in the oven.
- Heat a waffle iron to medium-high, or follow manufactures directions for preheating your waffle iron.
- Brush butter or oil on the grates. Without stirring the batter, pour about 1/4 cup of batter on to the grates (depending on the size of your waffle iron, you may use between 1/4 cup and a 1/2 cup per waffle batch).
- Close the lid and cook each waffle until golden brown, about 3-4 minutes. Remove from the iron with a fork and transfer to the oven to keep warm. Repeat until all your batter is cooked and you are ready to serve.
- If you end up with more waffles then you have eaters, let them cool completely and store in plastic zip top bags and freeze for up to 2 months. To eat waffles from the freezer, pop them in the toaster.
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