Description
Delicious waffles made with sourdough discard, perfect for breakfast!
Ingredients
Scale
- 1 cup sourdough discard (at room temperature)
- 1 1/2 cups 2% milk (at room temperature)
- 2 large eggs, beaten (at room temperature)
- 1/4 cup melted salted butter (or vegetable oil)
- 1 tablespoon vanilla extract
- 3 tablespoons granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- In a large bowl, combine the sourdough starter, milk, eggs, melted butter (or oil), vanilla and sugar. Whisk well until evenly combined.
- Add the flour, baking powder, baking soda and salt. Stir well just until combined. It’s okay if there are a couple of lumps in the batter. It’s important not to overmix. Allow the waffle batter to rest for 15 minutes.
- Spray a waffle iron with cooking spray if it is not nonstick. Preheat the waffle iron according to the manufacturer’s instructions.
- Ladle 3/4 cup to 1 cup of batter on the hot griddle (depending on the size of the waffle maker). Close and allow the waffles to cook through. (Our waffle maker takes 2 minutes and 15 seconds, but all are slightly different and should have an indicator light.)
- Open the waffle iron, remove the waffle to a wire rack, then continue with the rest of the batter.
- Serve warm with butter and maple syrup.
Notes
- Allowing the batter to rest enhances the texture of the waffles.
- The cooking time may vary based on the waffle iron used.
- Prep Time: 15 minutes
- Cook Time: 2 minutes 15 seconds
- Category: Breakfast
- Method: Waffle
- Cuisine: American
Nutrition
- Serving Size: 2 waffles
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg