What’s better than sleeping in on a Sunday morning?
Homemade sourdough waffles that take 2 minutes to mix up, that’s what.
Seriously, they are the perfect blend of crispy, fluffy, light, and chewy. My husband summed them up with the super descriptive word incredible.
Fresh homemade waffles were not uncommon on the weekend in our house growing up. And I’ve been making them for years. But mom’s recipe takes more than a few minutes (and a few dishes) to whip up.
I’m not sure about you but the last thing I want to do while the coffee is brewing is get out the stand mixer and dirty 3 bowls and two attachments.
A few months ago I started experimenting with sourdough. I made a starter from scratch (which took a few weeks and a lot of love) and have been making bread on a regular basis since.
For those of you who don’t know anything about sourdough starter, it needs to be fed on a regular basis. And as you feed it, it doubles in size. Without using it up or throwing it away your starter will quickly get out of control.
Am I alone or does anyone else feel like it’s wrong to just toss out something you’ve put a significant amount of energy into? Especially when you feed your starter with the intent of making a double batch of bread but end up waiting too long and you have a massive amount of unripe starter to toss away...
Thus, these sourdough waffles were born. This recipe uses unripe starter that you add a few things to and let sit over night, then in the morning you quickly add a couple of other things while the waffle iron is heating up and you’re laughing.
It’s. So. Easy.
They are also DAIRY FREE and someone once told me sourdough was good for your gut... so let’s pretend they are healthy.
I’d love to hear if you give these a try - please leave a comment below!
Part 1 ::
1 cup all purpose flour
1 cup whole wheat flour
2 Tbsp sugar
2 cups unsweetened almond milk
2 tbsp distilled white vinegar (or lemon juice)
1 cup unfed sourdough starter (the leftover stuff you’d otherwise toss or was fed 10+ hours ago)
Part 2 ::
3 tbsp vegetable oil
1 tsp salt
1 tsp baking soda
The night before ::
1. Mix together almond milk and vinegar and let stand for 5-10 minutes
2. Mix together flours and sugar in medium sized bowl
3. Combine almond milk mixture with flour mixture
4. Add sourdough starter and mix well
5. Cover and let sit at room temperature overnight
In the morning ::
1. Preheat waffle iron
2. Whisk together ingredients from part 2
3. Add egg mixture to sourdough mixture from last night and mix well
4. Make waffles
5. Eat them
1. If you aren’t following a dairy free diet you could use dairy buttermilk instead of the almond milk and vinegar mixture.
2. These are best when eaten fresh however if you manage to have any leftovers you could freeze them for another day - just pop them in the toaster to reheat.
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