Sourdough Waffles and Low Tide

What is a recipe for a perfect Sunday morning? How about sourdough waffles followed by a trip to the reef at low tide?

Good to eat on Sunday morning.


Not good to eat, but nice to look at on Sunday morning.

A waffle iron is a necessary contraption. Although I’m pretty good at jury rigging equipment, I haven’t quite figured out how to make waffles without one.

  

I have a Cuisinart Belgian waffle maker and I love it. The surface is truly nonstick and it makes perfect waffles if I remember a few things:

  • Set the temperature of the iron properly to give a nice crisp exterior. On mine I have found that 5 1/2 (out of 6) is perfect.
  • Use the right amount of batter. This varies by what recipe I use. I have figured out that for my sourdough recipe, just a little more than one ladleful works. (Getting a bigger ladle seems like a logical step, doesn’t it?)
  • This batter is thick, so I use a spatula to spread it out over the iron before closing it.

In my experience, a person can typically eat one or two waffles. This recipe makes about 5 waffles, so it works for 5 averagely-hungry people, or 2 1/2 ravenous ones. And the batter also makes wonderful pancakes!

Sourdough Waffles

Yield: 5 waffles

Time:

  • Mix: 5 minutes
  • Cook: 10 minutes

Ingredients:

  • 511 grams mature 100%-hydration sourdough starter
  • 2 whole eggs at room temperature
  • 2 tablespoons maple syrup
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder

Method:

  1. Combine all of the ingredients, whisking gently until incorporated but being careful not to overmix.
  2. Cook the waffles according to your waffle maker’s instructions.

Now get out and enjoy some fresh salt air!

CommentsLeave a comment

  1. says

    Indeed, a perfect Sunday breakfast. I’m thankful for the weekend approaching and for this great recipe, which will be realized on the gorgeous, upcoming Sunday morning. Thanks, Susan. Gosia

  2. says

    This has been my absolute long time favorite sourdough pancake/waffle recipe. I was even able to make it egg free for my vegan F-I-L by using a water/flax substitute. This is also the one pancake my youngest kiddo will eat without coercion. (That means it ranks the highest of all recipes I use.) Love, love, love it!

  3. Nina says

    Hi Susan! Oh, it looks so yummy and I almost can smell it :)
    One question – could it be made in normal waffle maker, not Belgian?

  4. suave says

    Why do you need additional leaveners? I’d think starter alone would work just fine. Also, that Cuisinart looks awfully like a rebadged Waring. Which, of course, is a good thing.

  5. Caroline says

    I made these this AM and used my very old Dazey Short Order Chef waffle maker. They were perfect. My starter is pretty thick but by the time I added the oil and honey ( I subbed for the maple syrup) they were just runny enough. Made the most light and crisp waffle yet. You can mix quite thoroughly and they do not suffer from that at all.

    As to why you need leavens , you must think of the starter as if it were buttermilk. It has no leaven property when used in this manner. It is being subbed for buttermilk , thus the need for baking soda and baking powder . Hope others will try this. Will use it for pancakes next Sunday ! c

  6. says

    Have made these a few times to rave reviews (including my own – yum!). So happy to have the recipe to make for visiting family last weekend. Suddenly there was no talking at the breakfast table – just the sound of “mmmm-mmmmm.” Thank you!

  7. says

    Whenever I’ve made sourdough pancakes or waffles, they are kind of gummy — and sour. The picture on this one looks like a real waffle. Does it taste significantly different than regular waffles?

  8. Roger says

    Ok, tried out my sourdough starter last weekend and first made pancakes, then (the next day) made waffles. The only difference was that I used melted butter instead of veggie oil for the waffles and they turned out fantastic. When I made the pancakes using oil, they came out, (wait for it…) oily. In summation, I say use butter for these recipes. I will be testing these again over the weekend to make extra sure. And again, and again, and…

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