Sourdough Waffles
- 250 g sourdough
- 40 g sugar
- 450 g buttermilk
- 250 g flour
- All of the overnight sponge
- 3 eggs
- 100 g oil or butter
- 3/4 teaspoon salt
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- 1/4 tsp cardamom
- 1/4 tsp cloves
OVERNIGHT SPONGE
WAFFLE BATTER
OPTIONAL EXTRAS
Method
To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
In a large mixing bowl, stir together the starter, flour, sugar, and buttermilk.
Cover and let rest at room temperature overnight.
In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
Add the salt and baking soda, stirring to combine. The batter will bubble.
Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.
Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
