Impromptu Sourdough Waffles

Susan Feliciano

By
@frenchtutor

I call these "impromptu" because it's the type of recipe where you just add things and stir until it looks right. It might be different every time.

I made this with the "discard" after feeding my sourdough starter, something I must do about once or twice a week. Sourdough starter makes a great base for almost any baked good. Stay tuned for other uses!

For my sourdough starter recipe, see "Homemade Sourdough Bread" in my recipe box.


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Comments:

Serves:

8 large waffles

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

8-10 oz
sourdough starter, room temperature
2 large
eggs
1 c
buckwheat pancake mix
1/2 c
wholegrain baking mix
1 tsp
baking powder
1/2 tsp
salt
1/2 c
milk or buttermilk (maybe more or less)
1/4 c
sugar (optional)
2 tsp
vanilla (optional)
oil to brush waffle iron

Directions Step-By-Step

1
Heat waffle iron. Stir the sourdough starter until smooth. Beat in the eggs. Stir in the pancake and baking mixes, baking soda, and salt until smooth. Add milk until it reaches the consistency of waffle batter. Stir in sugar and vanilla if desired.
2
Brush a little oil on the waffle iron, or follow your manufacturer's directions. Pour a little less than 1/2 cup batter on the waffle iron. Close lid and cook to desired doneness.
3
Remove waffle to plate, brush a little oil on the waffle iron, and repeat until all the batter is gone.
Enjoy waffles with butter and maple syrup.
4
Here is the link to the sourdough starter I make without added baking yeast. It uses the natural yeast in the air and flour.
Homemade Sourdough Bread

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Healthy