That sourdough starter you have bubbling away has more uses than just for bread, you know. How about some waffles?
Remember those wonderful mornings when Mom would fire up the waffle maker, and breakfast would be waffles dripping with butter and syrup, and maybe a side of bacon or sausages? Yeah, I don’t remember that at all. My mother never owned a waffle maker. So I’m making my own waffle memories here.
The beauty of using starter for waffles is that the starter doesn’t have to be completely active to still make a nice waffle. It’s used for flavor more than anything else, so a sleepy starter from the fridge or a fiercely bubbling starter on the counter, or a new starter that’s not quite ready—they’re all just as good. After all, the baking powder in the recipe provides most of the lift.
Of course, the flavor you end up with will depend on your starter. A really mild starter will be much less assertive in the waffles than if you’ve got a seriously sour starter brewing. Either way, it’s a great use for starter, particularly if you’ve been aggressively feeding, your jar is threatening to overflow, and it’s not a convenient day for breadmaking.
- 5 ounces (1 cup) (140 grams) all purpose flour
- 1 1/2 (20,5 grams) teaspoons baking powder
- 2 (27 grams) tablespoons sugar
- 1 (13,5 grams) teaspoon salt
- 2 eggs
- 1/2 cup (120 ml) milk
- 8 ounces (226 g) (by weight) sourdough starter
- 3 tablespoons (39 g) butter, melted
- In medium bowl, combine flour, baking powder, sugar, and salt. Whisk until well combined.
- In separate medium bowl, whisk eggs and milk until combined. Add sourdough starter and whisk until completely blended. Add flour mixture and butter and stir until combined. Depending on thickness of starter, you might need to adjust batter. It should be the consistency of pancake batter. Add flour or milk as needed to reach that consistency.
- Cook in waffle iron according to manufacturer’s directions.