Maintaining my sourdough starter over the years means that I often find myself with an excess of starter that I could either just throw away or use. I choose to use! These waffles are delicious, easy, and nutritious! We love to serve ours topped with homemade yogurt or kefir, fresh fruit, and a slight drizzle of maple syrup. They are also great plain or toasted as a mid-morning snack, treat, and on occasion, a yummy sandwich bread option. The waffles keep in the fridge for a week and freeze beautifully. Just pop them in the toaster, top with your favorite goodies, and enjoy.
- 1 cup sourdough starter
- 1 cup flour
- 1 cup kefir or milk of choice (dairy, goat, rice, etc.) and 1 tablespoon of lemon juice or apple cider vinegar
- 1 tablespoon honey (optional)
- ¼ cup fat/oil of choice (melted butter, coconut oil, lard, etc.)
- 2 eggs, whisked
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 to 2 teaspoons vanilla extract (optional)
- a couple tablespoons of ground flax (optional)
- a pinch of cinnamon (optional)
- The night before: Combine starter, flour, kefir and honey if using. Cover and let sit on counter overnight up to 12 hours.
- The Day of: Plug in your waffle iron. It should be hot and ready to go by the time you have finished making your batter. In a mixing bowl, combine melted butter or coconut oil, eggs, vanilla, and your flax and cinnamon (if you choose these options) into the sourdough mixture. Whisk until the batter is nicely combined. Add baking soda, baking powder and sea salt and whisk some more. Your batter will rise up and get pouffy.
- Open up your hot waffle maker and pour some batter in it. Cook until golden brown. Top with your favorite topping.