My best sourdough waffles are crispy from the outside and fluffy from the inside with just a hint of tang from the added sourdough starter. and you can easily transform it into a pancakes recipe also!
Servings 8waffles
Equipment
waffle machine
Ingredients
For the overnight dough:
2cupsall-purpose flour240 g
1cupssourdough starter228 g * see notes
2tbsp.granulated brown sugar30 g
2cupsLabanor Greek yoghurt (490g)
The next day batter:
2eggs
60gmelted butter
½tspsalt
1tspbaking soda
Instructions
Step 01: mix the overnight dough
Mix all the ingredients of the overnight dough, until all well combined. Cover and let it rest at room temperature (not very warm 20 C) 12 hours or overnight.
Step 02: mix the batter the next day
The next day add the egg and butter to the overnight dough and mix until just combined. Then add the baking soda and salt and mix until just combined.
Step 03: prepare the waffles (see note to prepare pancakes)
Pour the waffle batter into a preheated iron waffle maker, greased with little butter or oil and cook according to the manufacturer’s instructions. (see notes)
Step 04: serve and enjoy!
You can serve the waffle warm with some sweet syrup (honey or maple syrup) and some berries and yoghurt. Enjoy!
Video
Notes
Sourdough starter: the starter you need for this recipe can be fed or unfed. I usually keep my sourdough starter discard in a jar in the fridge and when it is almost 2 cups I remove mix and use to make a double batch of this recipe. Laban substitute: you can use Greek yoghurt or normal yoghurt in the place of the Laban.
Overnight batter: if you forget to mix the overnight batter the night before, you can still make delicious sourdough waffle. It won’t have the exact same result but it is still delicious. Just mix all the ingredients together and let it rest at room temperature for 30 min.
To prepare pancakes: pour ¼ cup per pancake of the batter onto a preheated lightly greased skillet on low-medium heat. Cook until bubbles form and pop on the top side of the pancakes, then turn over and cook until browned underneath.
Time of cooking: I tried cooking the waffles in two different machines, and I always get the best results with this crispy golden brown texture from outside on the 8 minutes. But it depends from a machine to another.
Storing: for any leftovers you can keep in the fridge for two days or store in the freezer for 3 months if stored the right way.