In the morning

Me too!

Sourdough Waffles
Rich, light, fluffy and utterly delicious. I've never making any other kind of waffles again, they are that good. Recipe adapted from that treasure trove of baking tips: King Arthur Flour.

NIGHT BEFORE:
2 c. buttermilk
1 c. sourdough starter
2 Tbs. sugar
2 c. all purpose flour

DAY OF:
2 eggs
1/4 c. vegetable oil or melted butter
3/4 tsp. salt
1/2 tsp. baking soda

Non-stick cooking spray
Melted butter, powdered sugar, and warm syrup, for serving

NOTE:  I didn't start my waffles the night before, as the recipe calls for, because I was too full from dinner to even think about breakfast.  Instead, I only let the starter mix sit for about an hour, and the waffles were still amazingly airy and light.  The overnight time, while helpful, simply increases the sourdough tang of the batter.  

Place the buttermilk and the starter in a large bowl, and whisk to combine.  Slowly stir in the sugar and the flour, and whisk until smooth.  Don't worry if there are a few lumps...it doesn't have to be perfect.  Cover the bowl tightly with plastic wrap, and set in a warm place for at least an hour, and preferably overnight.

When you are ready to cook the waffles, whisk together the eggs and the melted butter to blend, then add that to your starter mix and stir well to combine.  Sprinkle the salt and the baking soda in, and whisk again.  Allow the batter to sit for a few minutes as the waffle iron heats up.

Cook as directed for your particular waffle iron.   Serve hot, with a drizzle of melted butter, a dusting of powdered sugar, and plenty of warm maple syrup on the side.

Click to print this recipe!

Tummy full, dishes done, paper read, recipe posted, and it's not even noon.
Contented sigh.

That'll do, Donkey.
That'll do.

What are you doing with your extra hour today?