Sourdough Waffles
Homemade overnight waffles with sourdough starter
There's a lot you can do with a sourdough starter. Bread obviously, but biscuits, pancakes, i even made a short crust once and made some killer sourdough pasties. But waffles, man, waffles are by far my favorite sourdough application. Sweet and sour. Maple syrup and sourdough are a wonderful combo.
What you will need
12 tbsp (170g) butter
1 1/2 tbsp (30g) sugar
2 cups (500ml) milk
3 eggs
1 cup sourdough starter
1 tsp vanilla
1 pinch salt
2 cup AP flour
Extra butter for lube
How to cook
1
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-6770204-1543766908022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MSZyZW5kZXJDbGlwU2l6ZT0z.jpg)
Melt the butter.
2
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-6770204-1543766908022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9NCZyZW5kZXJDbGlwU2l6ZT0y.jpg)
Add the sugar. Stir until dissolved.
3
![y temperature. Then transfer to a mixing bowl.](https://craftlog.global.ssl.fastly.net/m/ve/b64-6770204-1543766908022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9NiZyZW5kZXJDbGlwU2l6ZT0y.jpg)
Stir in the milk. Warm this mixture of butter, sugar and milk to around body temperature. Then transfer to a mixing bowl.
4
![hot, or the eggs sit in the milk too long, they will start to cook.](https://craftlog.global.ssl.fastly.net/m/ve/b64-6770204-1543766908022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9OCZyZW5kZXJDbGlwU2l6ZT0z.jpg)
Whisk the three eggs into the warm milk. Work quickly. If your milk is too hot, or the eggs sit in the milk too long, they will start to cook.
5
![r.](https://craftlog.global.ssl.fastly.net/m/ve/b64-6770204-1543766908022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTEmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Mix up your sourdough starter and then stir 1 cup of starter into the batter.
6
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-6770204-1543766908022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTMmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Whisk in the vanilla.
7
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-6770204-1543766908022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTQmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Whisk in the salt.
8
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-6770204-1543766908022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTYmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Whisk in the sugar. Stir in the flour until fully mixed.
9
![n, cover it and refrigerate overnight. In the morning, it should be thickened slightly, and a little bubbly.](https://craftlog.global.ssl.fastly.net/m/ve/b64-6770204-1543766908022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTkmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Let the batter sit, lightly covered at room temp for a couple of hours. Then, cover it and refrigerate overnight. In the morning, it should be thickened slightly, and a little bubbly.
10
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-6770204-1543766908022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjEmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Lube up your waffle iron.
11
![iron.](https://craftlog.global.ssl.fastly.net/m/ve/b64-6770204-1543766908022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjMmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
These cook kinda slow, so you should give them a solid 10-15 minutes in the iron.
12
![aple syrup is highly recommended. The combination of maple and sourdough is magical.](https://craftlog.global.ssl.fastly.net/m/ve/b64-6770204-1543766908022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjUmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
When they're nice and toasty, load them up with butter and syrup. Grade A maple syrup is highly recommended. The combination of maple and sourdough is magical.
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