Overnight Sourdough Waffles

• porcje: 10 servings
• czas aktywny: 10 minutes
• całkowity czas: 12 hours 20 minutes

Składniki

50 g Sourdough Starter (discard or fed and bubbly)

180 g Whole Milk (can substitute butter milk if you prefer)(approx 3/4 cup)

200 g All Purpose Flour

50 g Sugar

2 Eggs

50 g Butter (Melted) or oil

12 g Baking Powder (2 teaspoons)

5 g Salt (1/2 teaspoon)

Wskazówki

In a large mixing bowl, mix together sourdough starter, milk, flour and sugar. Mix until it forms a stodgy dough. It will seem like a really thick sourdough starter.

Cover the sourdough mixture and leave on the counter overnight (up to 12 hours) in 2 qt cambro bucket-even if doubling the recipe.

When you want to make the waffles the next morning, take the cover off the sourdough starter mixture. It should have grown and be bubbly and alive!

Add 2 eggs, melted butter, salt and baking powder to the sourdough starter mixture and whisk until the mixture forms a batter. Because the starter has fermented overnight, the mixture will be quite stretchy compared to a regular waffle batter.

Heat up your waffle iron and spoon mixture into the iron. Cook to your liking (these waffles are delicious soft or crispy).

The waffles will brown up beautifully! Serve with toppings and condiments of your choice.

Notatki

Use large spring loaded (muffin size) scoop to put mixture onto waffle iron. This works much better than a spoon since the dough is stretchy.

I use buttermilk if I have it or almond milk vs whole milk.

I usually always double this recipe and freeze leftovers or share with others.

Wartości Odżywcze

• Kalorie: 152 kcal
• Tłuszcz Całkowity: 6 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 3 g
• Tłuszcz Trans: 1 g
• Cholesterol: 45 mg
• Sód: 378 mg
• Węglowodany Całkowite: 22 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 6 g
• Białko: 4 g