Sourdough Waffles

Note: For an intro on how to make sourdough starter, go to King Arthur Flour’s website and search for “sourdough”. They have a primer that is excellent! This recipe is very lightly adapted from their test kitchen sourdough waffles.

The night before, place the buttermilk and the starter in a large bowl and whisk to combine. Slowly stir in the sugar and the flour, and whisk until smooth. Don’t worry if there are a few lumps; it doesn’t have to be perfect. Cover the bowl tightly with plastic wrap, and set in a warm place for at least an hour, preferably overnight. The longer it sits, the tangier the waffles will be!

When you are ready to cook the waffles, whisk together the eggs and the vegetable oil/melted butter to blend, then add that to your starter mix and stir well to combine. Sprinkle the salt and the baking soda in, and whisk again. Allow the batter to sit for a few minutes as the waffle iron heats up.

Cook as directed for your particular waffle iron. Serve hot, with a drizzle of melted butter, a dusting of powdered sugar, and plenty of warm maple syrup on the side.