Sourdough Waffles

Ingredients for the base which sits out overnight: (but will work same day too!)

240 grams sourdough starter

1 cup (220 grams) of almond milk (can use buttermilk)

120 grams of all purpose flour (can switch in some whole wheat)

1 tbsp brown sugar (or regular)

Morning batter to add:

1 egg

2 ounces (1/4 cup) of oil or melted butter

1/2 tsp vanilla extract

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

Mix overnight ingredients.  Cover and allow to sit out overnight at room temperature.

In the morning, in a small bowl, whisk the egg with oil (or butter) and vanilla.  Add it to the overnight batter.  Add salt, baking soda, and baking powder and mix.

Pour into a preheated greased waffle iron and cook until most of the steam subsides.

Really good with added blueberries or banana in the mix.  These can be frozen and put in a toaster the next day.  The batter can also be refrigerated and used over the next couple of days.

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