Coming up next week on Wednesday, the world of food bloggers will be celebrating International Waffle Day. I wanted to post this recipe early so you can have everything all ready and prepared to celebrate on the day itself. It takes just a little prep the night before and then you can whip up these delicious waffles in short order on Wednesday.
Since I have hopped onto the Sourdough train, I am always looking for ways to use my sourdough discard. I avoid throwing away any type of food product at all costs and yet I must use it up, unless I want my starter to start exploding out of the refrigerator.
While American waffles are more cake like in texture, traditional Belgian waffles are really supposed to be closer to a bread like texture and are made with yeast, as demonstrated in my Belgian Waffle recipe here. Using the delicious tang of sourdough, these waffles more closely resemble the European original.
Yield: 16 square waffles
- 1 cup unfed sourdough starter
- 2 cups all purpose flour
- 2 tablespoons sugar
- 2 cups buttermilk
- 2 eggs
- 1/4 cup oil
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
Take starter out of the refrigerator. Leave for 15 minutes to bring to room temperature.
Add all of the rest of the starter ingredients and mix to combine. Leave out overnight at room temperature.
The next morning, add all of the waffle ingredients to the starter and mix to combine.
Spray a waffle iron with non stick spray. Follow instructions of your waffle maker and make waffles.
Serve with syrup or date molasses (as I did) and fresh fruit.
These can be made ahead and used just like you would use the Eggo Waffles you buy in the freezer section of the supermarket. Store them in Ziploc bags in the freezer and then just toast them to heat them up and breakfast is ready!
Now, it’s time to grab a fork…
and dig in!!!
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