Quick Sourdough Discard Waffles Recipe

• 份量: 12 servings
• 活動時間: 10 minutes
• 總時間: 15 minutes

食材

1 cup sourdough discard (or active starter) (230 grams)

1 cup milk (230 grams)

1 large egg

2 tablespoons sugar (25 grams)

1 cup flour (130 grams)

1/2 teaspoon salt (2 grams)

1 teaspoon baking soda (5 grams)

3 tablespoons melted butter (or oil, 43 grams)

步驟

Add the sourdough discard, milk, and egg to a medium mixing bowl. Use a whisk to mix thoroughly.

Add the sugar, flour, salt, and baking soda to the bowl. Use the whisk to mix it until it is mostly smooth. Add the melted butter to the batter and again whisk it until it is smooth.

Let the batter rest while you preheat the waffle iron.

Spray your waffle iron with non-stick cooking spray (if needed). You may need to add anywhere between ¼ cup to 1 cup of batter to your waffle iron depending how large it is. Adding too much batter will cause the waffles to be a little on the dense side and the batter may overflow from the sides of the waffle iron.

Let the waffles cook according to the directions on your waffle iron.

Carefully remove the crispy, golden brown waffles and enjoy!

筆記

Tips:

Let the sourdough waffle batter rest for about 5 minutes before cooking. This allows the leavening agent to work its magic, resulting in fluffy waffles.

This recipe works with all waffle irons. I use the Dash Mini Waffle Iron for waffles that are the perfect size to reheat in the toaster. You can also use a Belgian waffle maker.

Storage: Allow the cooked waffles to fully cool before storing them. Store any leftover sourdough waffles in an airtight container in the refrigerator for up to 1 week.

Freezing: Place small pieces of parchment paper between each waffle to prevent them from sticking together. Then, transfer the frozen waffles to freezer bags, remove as much air as possible before sealing, and store them in the freezer for up to several weeks.

Reheating: Pop your waffles into a toaster, toaster oven, or on a baking sheet in a regular oven for a few minutes until they're heated through and crisp. You can microwave leftover waffles, but they won't crisp back up in the microwave.

SUBSTITUTIONS:

Active Sourdough starter can replace the discard.

Buttermilk can replace the milk. I've also made these with oat milk before.

Honey can substitute for white sugar.

Bread flour can be used in place of all-purpose flour.

Coconut oil or vegetable oil can replace the butter. I've even used a mild tasting olive oil.

Waffles with sourdough starter discard are the perfect way to transform excess sourdough starter into a delightful breakfast. Experiment with flavors, freeze for convenience, and savor the crispy goodness of these easy sourdough waffles.