September October 2016
by Julie Van Rosendaal
Start sourdough waffle batter the night before and breakfast is almost ready. These cook up crisp and light, with a tang that pairs well with berries and maple syrup. Adapted from King Arthur Flour.
Overnight sponge: 1 c. sourdough starter 2 c. buttermilk
2 T. sugar
2 c. all-purpose flour
2 large eggs
1/4 c. canola oil or melted butter 1 t. baking soda
1/2 t. salt
In a large bowl, stir together the starter, buttermilk and sugar, then add the flour and combine well. Cover and let rest on the countertop overnight.
In the morning, whisk together the eggs and oil, then add to the sponge along with the baking soda and salt, stirring well to combine.
Cook in a preheated waffle iron until crisp andgolden. Serve immediately. Makes about 6 large, Belgian-style waffles.