Ingredients
Equipment
Method
Sponge
- Make a sponge the night before. You will mix 240 grams of sourdough starter or discard with 120 grams of all-purpose flour, 20 grams of brown sugar ( you can use granulated sugar instead of brown sugar), and 224 grams of buttermilk. I make my own buttermilk by mixing 1 teaspoon of vinegar with 1 cup of milk and letting it sit for 5 minutes. I stir it about half way through. Cover the sponge with cling wrap and leave it on your counter overnight.
Batter
- The morning of, plug in your waffle iron and let it heat up while you are adding in the ingredients to the sponge.
- Take your sponge and mix in 1 egg, 1/4 cup melted butter, 1 tsp. vanilla extract, 1/2 tsp. salt, and 1 tsp. baking soda.
- You may need to spray your waffle iron with a non-stick spray. Pour the batter into your waffle iron and let it cook until the steam starts slowing down. This usually takes 3-5 minutes. You can check it at this point to see if it is to your liking. Some like their waffles soft, some prefer crispy, and some like them somewhere in between.
- Top them with anything you would like or nothing at all. They are even delicious plain. You can eat them later in the day as a grab and go snack without the toppings. Some of our favorite toppings include powdered sugar, butter, maple syrup, strawberries, and blueberries.
