These are a staple now:
Sourdough Waffles
Your refreshed sourdough should have a few bubbles. Be sure to avoid metal spoons, measuring cups and bowls.
Don't use all you've got. Measure out what you need and always keep at least 2 T of the starter.
I'm doing a half batch today (I do 2 full eggs and an egg white for my 2 1/2 eggs).
I have used the Lakanto sugar free maple syrup in the past. It works well. But 1-2 tsp of monk fruit liquid will also do the trick.
Add the oil, salt and sweetener w the eggs and Sourdough start. Mix until just blended.
Plug in your Waffles iron and spray it w non-stick spray.
Mix up the baking soda and water in a different cup. Add that now.
It will double in size. So you'll need a 10 c bowl for a full batch.
Immediately place the first batch into the hot waffle iron.
It is normal for the waffle mix to fall again after the initial fluffiness which was rhe result of the baking soda and Sourdough mixing.
This half batch makes 11 (square waffles).
I like to add nut butter, coconut milk, and berries.
For a quicker batch, get everything but baking soda and water ready when you refresh the starter.
I prefer the avocado oil and monkfruit syrup. My family is happy with the olive oil and pure maple syrup.
Place this in the fridge and bring it out when you're ready to mix. Put a note (I just use masking tape) reminding yourself it still needs baking soda and water.
L to R: Starter, waffle mix, refreshed - 6 c., ingredients for final step and making waffles.
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