Sourdough Waffles Two Ways
I LOVE sourdough waffles and so does my family. And, in case you are wondering if they taste sour, they do not. My boys were initially worried about that when I first started making them. They are PERFECTION–wonderfully golden and crispy on the outside but tender and moist on the inside. We crave them, especially on Sundays. These waffles have become a family tradition that we all adore! Not only are sourdough waffles incredibly delicious, but they are also good for you! Let me tell you why I make them for my family…
Health Benefits of Sourdough
*According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system. Sourdough is also lower in gluten than other forms of bread.
*Sourdough bread contains higher levels of vitamins, minerals, and antioxidants than other breads. It also contains lower levels of phytate and therefore allows your body to absorb the nutrients it contains more easily than those in regular bread.
*The fermentation process and higher fibre content makes sourdough a useful option for those with blood sugar management issues. This is because, unlike many commercially produced breads, sourdough has less of an impact on blood sugar levels.
Cool, right?
Do I have to start the batter hours in advance?
The answer is no–you do not have to, but I do recommend it. Letting it sit overnight or for at least a few hours to ferment, only increases the health benefits–giving the good sourdough bacteria time to start working it’s magic and digesting some of the gluten. I am sharing the recipes both ways because if you are like me, there will be days when you don’t plan ahead and you want sourdough waffles right away. Both recipes taste fabulous and you still reap health benefits from incorporating sourdough in the batter.
Sourdough Waffles
Description
This waffle recipe is one of the BEST ways to use your sourdough discard! They are amazing–golden, crispy on the outside and tender within! A family favorite!!
Ingredients
- 2 cups buttermilk
- 1/4 cup water (used to adjust batter consistency)
- 1/2 cup or 1 stick butter, melted and cooled
- 1/2 cup, stirred down, ripe sourdough starter
- 2 cups all-purpose flour, or a mix of all-purpose and whole wheat
- 2 teaspoons sugar
- 2 eggs
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
Instructions
The Overnight Waffle Method (my preference):
- Add buttermilk and the melted and cooled butter to a large mixing bowl. It is important that you don’t add hot butter –not good for the sourdough. Then add your ripe sourdough starter and mix thoroughly (use a whisk). Sprinkle the sugar on top and whisk in your flour, a little at a time, until incorporated.
- If necessary, use some of the (1/4 cup) reserved water to thin the batter until it resembles a traditional pancake batter (it should be thick and pour slowly from a spoon).
- Cover the bowl and let sit at room temperature overnight.
- In the morning:
- Warm your whole eggs to room temperature by letting them sit in a bowl of warm water for a few minutes. Sift the baking soda and salt onto the top of the batter. Crack the eggs and place the whites in one clean bowl and the yolks in another. Whisk the egg whites until they form stiff peaks. Lightly scramble up the egg yolks in the second bowl. Pour the yolks into the batter and gently stir through. Then, using a spatula, fold the whipped eggs whites into the mixture until just incorporated (and no more).
- *you do not have to separate the eggs and beat the whites, but it will make the waffles lighter in texture, I think it is worth it, if you have the time. But they are great if you skip that step
- Cook in your smoking hot waffle iron until done to your liking.
!
Morning of Waffles Method
- Preheat waffle iron
- In a large bowl whisk together flour, sugar, salt and baking soda. In a separate bowl whisk together buttermilk and the melted but cooled butter. Then add your ripe sourdough starter and mix thoroughly (use a whisk).
- Warm your whole eggs to room temperature by letting them sit in a bowl of warm water for a few minutes. Crack the eggs and place the whites in one clean bowl and the yolks in another. Whisk the egg whites until they form stiff peaks. Lightly scramble up the egg yolks in the second bowl. Pour the yolks into the batter and gently stir through. Then, using a spatula, fold the whipped eggs whites into the mixture until just incorporated (and no more). ***you do not have to separate the eggs and beat the whites, but it will make the waffles lighter in texture, I think it is worth it, if you have the time. But they are great if you just add the whole eggs to the batter
- If necessary, add 1/4 cup of water or buttermilk to thin the batter until it resembles a traditional pancake batter (it should be thick and pour slowly from a spoon).
- Cook in your smoking hot waffle iron until done to your liking.
Enjoy!!
Recipe Source: slightly adapted from The Perfect Loaf
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