This recipe is based on a very nice recipe on the Cultures for Health site. It is an easy and satisfying way to use your sourdough starter. These waffles are moist, tasty, a little bit tangy, and great for breakfast or lunch (as sandwich bread!) or an anytime snack. Freeze the extras, and then toast whenever you want one. I have a "defrost" button on my toaster, which is very handy.
Preheat waffle maker.
In a mixing bowl, combine:
- 2 cups sourdough starter
- 1 tablespoon (or more) vanilla extract
- 2/3 cup sour cream, or whole or low-fat greek yogurt (NOT the non-fat stuff)
- 1-2 tablespoons (or more) honey (raw and local!) or other sweetener
- 2 eggs beaten seperately and then added to the mix
- 2 tablespoon melted butter
In a small bowl, whisk together:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon (or so) sea salt
- 1 teaspoon (or so) of cinnamon
- 1/4 teaspoon of nutmeg
- Add the dry ingredients to the wet, and stir until just combined. (Watch it fizz!)
- (Hint: if your batter seems too thick, stir in a little buttermilk or milk or water.)
- Grease your waffle maker if needed, and then spoon batter in to cook.
I like mine a little crispy - I think it complements the tang and density of these waffles. Serve up with butter and maple syrup, or whatever you like best!