Sourdough Waffles

 

Sourdough Waffles

For my sourdough people - foolproof way to use sourdough discard! So delicious!

Course: Breakfast

 

Prep Time: 10 minutes

Cook Time: 10 minutes

Refrigeration: 8 hours

Recipe Source: ambers kitchen cooks.com

Ingredients

Overnight Sponge

• 2 cups whole wheat or white flour
• 2 cups milk (or milk substitute)
• 1 cup natural yeast starter (discard or active)
• 3 T coconut sugar

In the morning, add: 

• 1/4 cup butter, melted
• 1 egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• 3/4 tsp salt

Instructions

• Combine overnight sponge ingredients. Mix well and let sit overnight. (I choose to let the milk sit at room temperature overnight to help it ferment. If you are uncomfortable with that, feel free to refrigerate it overnight.)
• In the morning, add the remaining ingredients, mix well, and cook your waffles on a waffle iron.
• The batter can be stored in the fridge for up to 3 days.