Sourdough Waffles *(from Catherine G)

Author: Sylvia Fountaine |  Yield: 4-6  

Crisp and light, Sourdough Waffles are delicious and SO simple to make using your extra sourdough starter. Top with delicious maple-glazed peaches or stone fruit.

Ingredients

Overnight Sponge:

2 cups all-purpose flour

2 tablespoons sugar (or maple syrup)

2 cups buttermilk

1 cup sourdough starter, (275 grams)

Morning Waffles

All of the overnight sponge

2 large eggs

1/4 –1/2 cup melted butter – yes, more is better 🙂  (or sub coconut oil, ghee, light olive oil )

3/4 teaspoon salt

1 teaspoon baking soda

½ teaspoon vanilla

Glazed Peaches

2–3 large peaches, sliced

1–2 tablespoons coconut oil or butter

4 tablespoons real maple syrup, more for drizzling

Instructions

To make the overnight sponge, stir down your refrigerated starter, and place 1 cup in a large bowl.

Add flour, sugar, and buttermilk and mix. Cover and let rest at room temperature overnight.

The next morning, in a small bowl beat together the eggs, and butter. Add to the overnight sponge.

Add the salt, baking soda and vanilla stirring to combine. The batter will bubble.

Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.

To make glazed peaches, heat 1 tablespoon butter in a skillet over medium heat.

Add peaches. Let caramelize, and turn over to caramelize the other side. Once both sides have a little color, drizzle maple syrup over top.

Serve waffles immediately, to ensure crispness. Lather with optional butter, top with caramelized peaches, and drizzle with more maple syrup if you like. Sprinkle with powdered sugar.

Yield: 6  6- 8″ thick waffles.