Light And Crisp Sourdough Waffles Recipes

Steps:

• Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
• Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
• Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
• Preheat a waffle iron according to manufacturer's instructions.
• Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.

Steps:

• Heat butter and milk in a pan until the butter is melted and then let cool to room temperature.
• Add the milk-butter mixture to the starter, salt, sugar and flour in a large mixing bowl (this needs to be at least double the capacity of the batter). Mix these together to form a thick batter.
• Cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you'll have the batter ready for breakfast the next day.
• Preheat your waffle iron until hot.
• Uncover the batter and whisk in the egg and baking soda.
• Pour 1/3 to 3/4 cups of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.

Steps:

• Combine the cinnamon and sugar in a shallow bowl.
• Preheat your waffle iron according to the manufacturer's instructions. Add the leftover starter, milk, 2 tablespoons (28 g) of melted butter, and egg into a large bowl. Whisk well to combine. Add the flour, sugar, baking powder, and salt and continue to whisk until smooth. If the batter seems too thick, add more milk to thin out the texture. This will all depend on the consistency of your sourdough starter.
• Lightly coat the waffle iron with cooking spray. Ladle some of the batter into the waffle iron to fill the pan. Cook for 3 to 5 minutes, or until golden and crisp. Transfer to a cutting board and brush lightly with some of the remaining melted butter. Press the waffle into the cinnamon sugar to coat on both sides. Repeat to cook the rest of the waffles.
• To serve, top your waffles with the pineapple, mixed berries, and coconut flakes. Enjoy with sweet maple syrup on the side.
• TIP: Once completely cool, these waffles can be frozen for up to 2 months. Cover in plastic wrap and a layer of foil before freezing. Bake frozen at 350°F (180°C) until warmed through.