Sourdough Discard Waffles
We love these waffles and make them weekly, a great way to use up your sourdough discard. They are versatile and you can make them cinnamon sugar, use maple syrup or add blueberries. I love the tanginess and eat them plain with a dip in butter!
Equipment
- 1 waffle maker
- 1 large mixing bowl
- 1 food scale optional if you are using the grams
Ingredients
- 120 grams leftover starter / discard don't have a food scale use 1/2 cup
- 240 ml milk of choice (almond, coconut milk work!) 1 cup if you don't have a food scale
- 1 large egg
- 120 grams organic all purpose flour or 1 cup
- 12 grams cinnamon sugar or just sugar or 1 tbsp
- 10 grams baking powder or 2 tsp
- 1/2 tsp sea salt
- 2 tbsp melted butter
- 1/2 cup fresh blueberries optional to add once you pour into waffle iron
- maple syrup/ cinnamon sugar for topping
Instructions
- Turn on your waffle maker
- Mix together sourdough discard, milk, egg and sugar.
- Whisk the flour, salt and baking soda together and add to the wet mixture.
- Add in your melted butter, let mixture sit while the waffle maker heats up.
- My mixtures have varied in thickness depending on the milk I'm using and if my starter is room temperature or cold. ALL ways turned out the same after getting into the waffle maker!
- This particular recipe usually makes 12 waffles for us - using a 1/4 cup scoop.
- Spray your waffle maker if it's not non-stick and then pour in your batter. My kids tend to like these a little on the crispy side (holds up to the maple syrup). Play around with what you like.
- You can add blueberries to the waffle mix once it's in the waffle maker if you'd like! Enjoy!
Tried this recipe?Let us know how it was!