This recipe is a knockout! The sour flavor isn't strong but they have a different taste and texture than any I've had before! The fermentation (breaks down some proteins and sugars), sugar, and butter in the batter really give them a beautiful caramelized color. The waffles are especially good because the heat from both sides of the waffle maker makes them all bubbly and soft on the inside but super crisp on the outside!
As you can tell I'm real fucking excited about these damn waffles!
If you want to try a sourdough pancake/waffle recipe that's quicker, refer to my other recipe here: Sourdough Pancakes. The recipe used for today is from: https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe
Ingredients:
Full batch (about 15 pancakes, 6 large waffles):
Overnight sponge:
2 cups AP flour (260 g)
2 cups buttermilk (465 g)
2 Tbsp. white sugar (25 g)
1 cup discard (at least 24 hours since last feeding/stored in the refrigerator) sourdough starter (220 g)
Next morning:
2 large eggs (room temperature if possible)
3/4 tsp. salt
1/4 cup oil or melted butter
1 tsp. baking soda
3 tsp. baking powder (only add if making pancakes!)
Directions:
Mix together the sponge ingredients in a large bowl. Cover and rest overnight 8-12 hours.
The next morning, preheat the griddle/pan/waffle maker. When using a pan I heat it to medium-low heat (4 on a conventional oven).
When preheated, mix together the eggs and butter/oil in a separate bowl and add to the sponge with the baking soda, salt, and baking powder (if making pancakes). Mix well. If it's very thick and stretchy mix in a bit more buttermilk (about 1/4 cup).
Fry in a greased pan/waffle maker on low-medium heat until golden brown! I usually fry in vegetable oil or butter. I also butter the pancake after I flip it and waffles fresh out of the maker.
Note: these take longer to cook and require more gentle heat than regular pancakes. I cook the waffles for about 10 minutes total.
Serve immediately (recommended) or cool to room temperature and chill/freeze.
Note: The pancakes need baking powder because they need the extra rise.
After mixing together the sponge and before covering and resting overnight.
The next morning it's super bubbly and has risen nicely.
Before mixing in the melted butter, eggs, salt, baking soda, (and baking powder if making pancakes).
Make sure your pans/waffle maker are preheated before mixing in the other ingredients into the sponge because you'll want to cook right away. And pre-mix your eggs and oil/butter before adding them into the sponge!
The batter is mixed! It was a little thick so I added about 1/4 cup more buttermilk.
Making a pancake! most of the bubbles were popped so it's ready to flip.
After flipping. The edges get really nice and crispy! This is usually when I butter the top of the pancake!
After pouring in the waffle batter and before cooking! I greased the maker with butter but you can use cooking spray.
After cooking! Nice and crispy!
SEXY
Oof. A fat stack and a superfly chick ;)
Look at all those bubbles!