I thought today I would share one of my favorite sourdough recipes with you.
Now, I know what you’re thinking.
You’re thinking that you don’t want sour waffles, and I can’t say that I blame you.
I don’t want sour waffles, either.
The great thing about this recipe is that you get all the benefits of the sourdough, without it being sour.
No, really. I promise.
They are really good.
And if you do happen to want sour-y waffles and even more of the benefits of the fermenting process, you can mix the batter up the night before (or in the morning if you’re having waffles for supper, which we do sometimes) and let it sit on the cabinet.
Or, you can just mix it up and use it right away.
Which is the way I make them.
Both directions are included.
Remember, when you are using a sourdough starter, you may have to adjust the milk or flour in a recipe depending on how liquid-y your starter is.
- 1 cup sourdough starter (learn how to make one here)
- 1 1/2 cups flour of your choice
- 1 cup homemade buttermilk
- 1/2 cup butter, melted
- 1 Tbsp (packed) organic brown sugar
- 1 tsp sea salt
- ¼ tsp baking soda
- 2 large pastured eggs
Put flour, brown sugar, sea salt, and baking soda in large bowl. Mix briefly.
Add sourdough starter, eggs, buttermilk and melted butter. Mix thoroughly.
Adjust batter thickness by adding either milk or flour.
OR for a tangy waffle, mix all ingredients except eggs and baking soda in a large bowl. Adjust batter thickness by adding milk or flour. Cover and let sit for 8-14 hours or overnight. Add eggs and baking soda and mix thoroughly.
Preheat your waffle iron for 10-15 minutes.
Pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid.
Let cook for 3-5 minutes until golden brown and crisp.
Serve with butter and your favorite syrup or fruit. These are also great with my Apple Cherry Pecan Chutney!