Sourdough waffles are one of our most special breakfasts around here.
I make a big batch of batter and then we all sit around the table eating waffles fresh off the iron. It’s a fun way to have a communal breakfast where we all get to participate in the cooking.
Sourdough waffles have a delicious, buttery crisp exterior and chewy, traditional sourdough flavor. They are best eaten fresh and hot. When they cool and release steam they will get soft and chewy and lose the crisp outer layer. But even when chewy they make a great portable snack that packs a lot of flavor.
For this recipe I added chopped apricots and toasted almonds to the batter and also served some on top of the waffles. The apricots are dense and sweet while the almonds add a flaky crunch that really escalates the waffles to a new level. Adding fruit and nuts to the batter is optional and you should play around with combinations to please your own tastes. This batter makes great straight sourdough waffles with butter and maple syrup or any way you want to have it!
This recipe yields around 16 large waffles
4 Cups Organic AP Flour
1 Cup Filtered Water
1/2 Cup Active Sourdough Starter
8 Tablespoons Butter
1/2 Cup Milk
3 Tablespoons Coconut Sugar
1 Teaspoon Salt
1 Cup Diced Dried Apricots
1/2 Cup Toasted Sliced Almonds
The night before:
In a big ceramic or glass bowl mix the flour, water and starter into a sticky, thick batter. Depending on the consistency of your starter you may need to adjust the flour or water measurements. Think almost as thick as a muffin batter. Cover the bowl and let this mixture ferment overnight on your counter, or in the oven with the light on if your house is kept on the cooler side.
The next morning:
First thing in the morning check on your batter. Hopefully it will have lots of bubbles and a pleasant sour odor. If this is the case proceed with the next steps. If not, you may need some help troubleshooting your starter and I am here to help with that! Just reach out to me.
Melt the butter and whisk it with the milk, sugar, eggs and salt. I like to use a glass measuring cup for this step. Slowly incorporate the butter mixture into the fermented flour mixture. Whisk until the mixture is smooth and evenly distributed. The consistency should be as thick as a typical pancake batter. If it looks thin add some flour 1 Tablespoon at time. If it seems too thick add a little more milk. This is when judgement comes into play. Cover again and let the mixture ferment for at least one hour.
To toast the almonds place them on a cookie sheet and toast them for 10 minutes in a 350° oven. Watch them closely to make sure they don’t burn.
Just before cooking:
Gently mix in about half of the apricots and almonds, reserving some to sprinkle on top of the waffles. Plug in or heat you waffle iron. Add a careful amount of batter to the hot iron leaving room for expansion. Cook one waffle at a time until they are golden brown and puffy. Serve the waffles straight away with butter, maple syrup and a sprinkling of fruit and nuts. Draw straws to see who gets the first one!
Pro Tip: When cooking waffles on the table use a cookie sheet turned upside-down as a wide base for the waffle iron to sit on. I always have a few spill-overs and this makes it a breeze to clean up while also protecting your table from heat damage!
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