Sourdough Discard Waffles
Light, fluffy and crispy with a complex tangy flavor.
Equipment
- 1 waffle iron
Ingredients
Overnight waffle base
- 1 cup (240 grams) sourdough starter “unfed”
- 1 cup (224 grams) buttermilk see notes
- 1 cup (120 grams) all-purpose flour
- 1 tablespoon (13 grams) light brown sugar
Waffle batter
- 1 large egg separated
- 2 tablespoons unsalted butter, melted
- 2 tablespoons lemon oil
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 teaspoon baking soda sifted
Instructions
The night before: Overnight waffle base
- Place the sourdough starter in a large bowl and whisk in the buttermilk, flour and sugar until combined. Cover the bowl and allow it to rest overnight at room temperature.
The next morning: Waffle batter
- When you are ready to cook, whisk the egg white until soft peaks; set aside.
- In another bowl, whisk egg yolk, melted butter, oil and the vanilla extract together, then add to the rested sponge. Fold in the egg white.
- Add the salt and the baking soda to the batter and mix to combine.
- Heat your waffle iron according to manufacturer instructions. I do medium heat.
- Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat with remaining batter.
Notes
To make Belgium waffles: sprinkle pearl sugar over the waffle batter before closing the lid.
For wild blueberry waffles you can either fold ½ cup fresh or frozen wild blueberries into the batter or just sprinkle over the top before closing the lid.
Buttermilk substitutions:
1. Place 1 tablespoon of lemon juice or white vinegar in a measuring cup and add enough milk to make 1 cup...or
2. Combine ½ cup of milk with enough plain Greek yogurt to measure 1 cup.
Lemon oil substitution: 2 tablespoons of any flavorless oil plus grated zest of 1 lemon, but lemon zest is optional.
Pro tip: I like to sift in the baking soda to prevent lumps.
Nutrition
Serving: 1waffleCalories: 191kcalCarbohydrates: 28gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 42mgSodium: 431mgPotassium: 91mgFiber: 1gSugar: 4gVitamin A: 223IUVitamin C: 0.01mgCalcium: 58mgIron: 1mg
Tried this recipe?Let us know how it was!
