Sourdough Belgian Waffles
Sourdough Belgian Waffles
A family friend served these to our daughter who claimed they were the best waffles ever. I tracked down this recipe in NY Times and gave it a try. She was right. If you don’t have sourdough starter, you can get some here.
Servings
4
Prep time
15 min
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 cups buttermilk
- 1 cup sourdough starter, unfed
- 2 large eggs
- ¼ cup vegetable oil or melted butter
- ¾ teaspoon salt
- 1 teaspoon baking soda
Preparation
To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup. In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk. Cover and let rest at room temperature overnight.
In a medium bowl, mix together sourdough starter with flour and buttermilk. Cover with a cloth and let sit out overnight and up to 24 hours.
Stir well, and remove 1 cup of the mixture and place into a plastic container or glass jar and store in the fridge, for future use.
Whisk together the eggs, baking soda, salt and sugar into the rest of the fermented batter. This will cause the batter to loosen and take on the thick, fluffy liquid texture of a milkshake. If the batter appears to be too thick, add a splash of milk. The batter will bubble.
Pour batter onto your preheated, greased cast iron waffle iron and bake.
Serve warm with strawberries and maple syrup.
Source: Adapted from NYT Cooking. © The New York Times Company
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