Waffles are a scrumptious breakfast that can be made even better with the addition of some sourdough start. It’s a simple recipe that will yield BIG results.
All ingredients listed can be purchased from the Local Rhoots Grocery, those in *BOLD can be requested in our special request section and included in your order. Thank you for your support and we hope you find inspiration in our content.
2 cups milk kefir or buttermilk
1/2 cup water (as needed)
1 stick butter, melted and cooled
1/2 cup, stirred down & ripe sourdough starter
2 cups all-purpose flour
1 1/2 teaspoon raw sugar
1 teaspoon sea salt
1/2 teaspoon baking soda
The night before:
Add kefir/buttermilk and the melted and cooled butter to a large mixing bowl. Then add your ripe sourdough starter and mix thoroughly. Sprinkle the sugar on top and whisk in your flour, a little at a time, until incorporated.
If necessary, use some of the 1/2 cup reserved water to break up the batter until it resembles a traditional pancake batter. Cover the bowl and let sit at room temperature overnight.
In the morning:
Sift the baking soda and salt onto the top of the batter. Crack the eggs and place the whites in one clean bowl and the yolks in another.
Whisk the egg whites until they form stiff peaks. Lightly scramble up the egg yolks in the second bowl. Pour the yolks into the batter and gently stir through. Then, using a spatula, fold the eggs whites into the mixture until just incorporated.
Cook in a hot waffle iron until done to your liking.