We did it. We had sourdough waffles for breakfast. It’s not the first time, not even with this batch of sourdough starter, but these waffles turned out particularly well.
I am sure you could tell from my last post that these are not really spur-of-the-moment waffles. First you need a healthy sourdough starter, and even then you need to start making the batter for these babies the night before. They are two-day waffles.
The night before you want to have waffles for breakfast you prepare the batter by melting butter in heated milk and mixing that, flour, salt and brown sugar into your starter. When you wake up you’ll have a batter that looks like this:
Now it’s time to add two eggs
and some baking soda. This is the final waffle batter.
Once your waffle iron is heated, you lightly brush it with oil,
scoop the batter in and wait. Our waffle iron makes a funny little coo when the waffles are ready.
They don’t last long.