Sourdough Discard Waffles
Delightful waffles made using sourdough discard, perfect for breakfast or a snack, offering a balance of flavor and texture.
Ingredients
Main Ingredients
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 1 cup milk (or buttermilk) You can use buttermilk for a richer flavor.
- 2 tablespoons granulated sugar
- 1 large egg Binds the ingredients together.
- 3 tablespoons melted butter Plus extra for greasing the waffle iron.
- 1 teaspoon baking soda
- 1/2 teaspoon salt Balances flavor.
- 1 teaspoon vanilla extract Enhances overall taste.
Toppings
- to taste Fresh blueberries For topping.
- to taste Sliced bananas For topping.
- to taste Whipped cream or vanilla ice cream Optional topping.
- to taste Maple syrup For drizzling.
Instructions
Preparation
- In a mixing bowl, add the sourdough discard.
- Add the all-purpose flour.
- Pour in the milk or buttermilk.
- Add the granulated sugar.
- Crack in the egg.
- Drizzle in the melted butter.
- Sprinkle in the baking soda and salt.
- Finish with the vanilla extract.
- Gently whisk all ingredients together until combined; do not overmix.
Cooking
- Preheat your waffle iron and lightly grease it with melted butter.
- Pour the batter into the preheated waffle iron, spreading it to cover the surface evenly.
- Close the lid and cook until the waffles are golden brown and cooked through.
- Carefully remove the waffles using a spatula.
- Repeat with remaining batter, greasing the waffle iron as necessary.
Serving
- Serve the waffles warm with fresh blueberries, sliced bananas, whipped cream or ice cream, and maple syrup.
Notes
For the best results, ensure the waffle iron is preheated before cooking and avoid overmixing the batter. Letting the batter rest for a few minutes can also yield fluffier results. Waffles can be stored at room temperature for up to a day, or in the refrigerator for up to three days.