Hey there strangers and friends. Long time no see.
One of my most popular recipes are my dairy free waffles It is a blog best seller.
These easy sourdough waffles are a byproduct of looking for one more twist on my 2008 sourdough starter – a starter that has tolerated neglect and abuse the likes of which would likely violate the Geneva convention.
Truth be told, I have not made waffles the entire time we have lived in our new house. That is over 5 years waffle free at home. Terrible.
My waffle maker (grill) has been languishing in the basement cold room the entire time. It needed an aggressive cleaning. Today I took it outside and put in on the sidewalk and cranked the heat. It had more blackened grease and ash on it than than a heat shield on the Space Shuttle. Anyway, all cleaned and time to dive in.
Day One (the night before…)
1 cup sourdough starter (fed that day)
1½ cups unbleached white flour
1 cup water
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla
3 tablespoons melted butter
2 eggs, beaten
2 tablespoons sugar, optional
Combine sourdough starter, flour, and water in a glass mixing bowl.
Depending on thickness of your starter you might have to adjust water. Cover and let sit overnight.
The next day preheat and oil your waffle iron.
Stir all remaining ingredients together (salt, baking soda, vanilla, melted butter, eggs, and sugar if desired) and pour on top of the sourdough mixture.
Stir with a fork until combined.
Cook in waffle maker until golden brown… usually 3 or 4 minutes depending on the iron.
Top with butter, fresh fruit and Canadian maple syrup.
This waffle mix makes stupendous pancake batter – depending on your sourdough starter, the cakes and waffles have a tangy twist as well as a gentle sweetness. All things equal, you can take or leave adding the sugar.
Colin Newell is a 20+ year blogger, editor creator of coffeecrew.com and a foodie about town – town being Victoria B.C. Canada.