27/ Sourdough Waffles
This is a great recipe when you're discarding starter! They wrap well and re-toast beautifully.
Night before: Overnight Sponge
Mix together in a clean bowl, cover with plastic wrap and leave out in a cool place overnight:
- 1c. starter
- 1c. buttermilk
- 1c. all-purpose flour
- 1 tbl. brown sugar
Morning next day: Make batter + Cook
Add to overnight sponge and mix well, folding in butter and egg whites last. It will be light, airy and yet a little goopy feeling batter:
- 2 eggs, separated, whites beaten stiff
- 1 tsp. baking soda
- 4 tbl. melted butter
- ¼ tsp. salt
- ½ - 1 tsp. vanilla
Cook as usual on a buttered or oiled waffle iron, although I find they need to cook longer. e.g. a "regular" waffle can cook in about 1½ minutes, but this batter needs at least 2½ minutes.