This recipe is based on the King Arthur Sourdough waffle recipe, with just a couple of tweaks.
First you’ll notice that there’s no *actual* buttermilk. I use buttermilk powder. For one thing, it’s convenient and less expensive. But the main reason I use it is because if I have buttermilk in the house, I will drink glass after glass of it until it is gone. My husband and kids get so grossed out by it but I *love* it.
This recipe calls for an overnight sponge. It’s quite easy, but does take some planning. It’s 1 cup of your sourdough discard (nice way to use the discard!) 2 cups of buttermilk (or as I do, 2 cups water, 4 tablespoons buttermilk powder), 2 cups of flour, and 4 tablespoons of sugar. Mix and let sit overnight so that the flavor develops.
The next day…add 2 eggs and mix
and 4 tablespoons (1/4 cup) melted butter plus 1 teaspoon baking soda and 2 teaspoons vanilla, 3/4 tsp salt, and mix. The vanilla really adds a nice flavor! Try it and I think you’ll love it.
And cook in your waffle iron. I recently bought this Cuisinart double waffle iron, and I’m in LOVE! It makes waffles twice as fast and that can’t be a bad thing. I’ve had probably 4 waffle irons and this is by far the best.
And serve your waffles with maple syrup. Or have chicken and waffles. I like mine with both maple syrup and cream chicken gravy.
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons sugar
- 4 tablespoons buttermilk powder
- 2 cups water
- 1 cup sourdough starter unfed/discard
- all of the overnight sponge
- 2 large eggs
- 1/4 cup melted butter
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- Mix overnight sponge ingredients and allow to sit overnight in refrigerator. Mix rest of ingredients and cook in waffle iron.