The Best Sourdough Waffles (discard)
This truly is the perfect brunch item! I love making them in bulk, freezing them, and enjoying them throughout the weeks. Happy baking!
Yields: approximately 12 waffles
Ingredients:
250g (2 cups) all-purpose flour
5g (1 teaspoon) fine sea salt
3g (1/2 teaspoon) baking powder
460g (2 cups) low-fat buttermilk or milk
86g (6 tablespoons) unsalted butter, melted and cooled
100g (1/2 cup, stirred down) ripe sourdough starter
108g (2 medium) eggs *separated at room temperature
Toppings:
Maple syrup
Chopped fresh strawberries and/or fresh blueberries
Whip cream
Instructions:
The night before, in a large bowl, combine the buttermilk or milk and melted butter. Add the sourdough starter discard and whisk thoroughly. Next, add the flour, and whisk to incorporate. If the batter is very thick, add a little more buttermilk to loosen it. Cover and let sit at room temperature overnight. *This will cause a slight fermentation that will lead to a better flavor the next day. (Skip the overnight rest if you want to make them the day of).
In the morning, preheat your waffle iron or waffle maker. Make sure you apply non-stick spray or oil.
Take the bowl of batter you prepared the night before. The batter should show signs of fermentation. Sprinkle the salt and baking powder on top of the batter.
In a small bowl, lightly beat the egg yokes with a fork. Add them one at a time. Next, take the egg whites and mix them until a thick white foam forms. This takes 3-5 minutes with a hand mixer. Slowly and carefully fold the egg whites into the batter.
Cook the batter in your hot waffle iron. Perpare your toppings and enjoy!
Notes:
You can make these waffles the day of. Just skip the part of letting the dough ferment on the counter overnight.
You can quadruple the recipe and freeze the waffles (individually after cooled). To reheat simple put them in the toaster. Waffles will stay good in a freezer safe container for up to three months.
