Who does not dream warm crispy waffles for breakfast?
Our daughter prepared her new sourdough starter and this was her very first recipe with her new “baby”. We enjoyed these super delicious waffles for breakfast with our honey.
This waffles can be prepared with sourdough starter leftovers after refreshment of your culture.
At the end, we got much more waffles than what we needed, but we froze what we did not eat and we will probably reheat the waffles directly placing them for a very short time in the hot iron again! Here other ways to reheat them: https://www.vintagecooking.com/how-to-reheat-leftover-waffles/
Overnight Sourdough Waffles
- 1 cup active sourdough starter
- 1 cup yogurt
- 1 cup milk
- 2 cups flour
- 6 tablespoons sugar
- 2 eggs
- ¼ cup melted butter or vegetable oil
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon vanilla
- Combine and mix all the ingredients for the Overnight Dough in a big bowl. Cover (do not close tightly). Let sit overnight at room temperature or for more or less 8 hours. After this time the dough should be risen and a spongy.
- In a bowl, combine the additional ingredients.
- Stir or better fold under this mixture into the sponge. The dough should stay soft!
- Preheat your waffle iron.
- Cook the waffles according to your waffle maker’s instruction.
- In our case, we used ½ cup batter for each waffle (about 10 to 10 cm square). This took 5 minutes for each pair of waffles. After this time, they were golden brown, cooked through and crispy outside. To remove the waffles form the iron we used a silicon spatula.
- Repeat with the remaining batter. At the end, we got 20 waffles.