These easy sourdough waffles are a great way to use up your discard, and you can mix up the batter, refrigerate it, and bake the waffles the next day. The waffles are light, crispy, and include a bit of white whole-wheat flour for extra flavor and fiber. The sourdough tang is there in the waffles, but it's not overwhelming. The sourdough flavor also contrasts nicely with anything sweet you might pour on the waffles--like syrup! These really are easy to make, and any leftovers might quick breakfasts later in the week. Just pop a waffle in the toaster. Enjoy!
Simple Sourdough Waffles -- Serves 4
1 cup of sourdough starter/discard
2 large eggs
1/2 cup of milk
1/4 cup of canola oil
1 teaspoon of vanilla
1/2 cup of white whole-wheat flour (regular whole-wheat is fine, too)
1/2 teaspoon of salt
1/2 cup of all-purpose flour
1 teaspoon of baking powder
In a large bowl mix all of the ingredients together well. Let the mixture sit an hour, stir it, and then follow the directions for your waffle iron to make waffles. If you want to make the batter the night before baking the waffles, mix up the starter/discard, eggs, milk, canola oil, vanilla, and white whole-wheat flour. Cover the mixture and refrigerate it. When you are ready to bake the next morning, add the salt, all-purpose flour, and baking powder and mix everything well. Make the waffles according to the directions for your waffle iron.
