Sourdough Waffles: The King is Back

Andy and I make a batch of sourdough waffles or sourdough pancakes once a week from our NYC grown, Northampton transplanted sourdough starter.  We do this partially for starter care, to keep it in regular use by supplementing bread baking with breakfast foods, and partially because we are addicted to decadent and hearty breakfasts.

Here's what happened this morning...  Andy got out of bed before me (this almost never happens) and was antsy to whip up a waffle batter.  Since the usual sourdough waffle or pancake recipe comes straight from my head and my head was still half dreaming I told him to try the Sourdough Waffle recipe in King Arthur Flour Baker's Companion** as a jumping off point.

So now, the Pumpkin Queen has been reunited with The King (Arthur) on the UYS.

Andy didn't get too adventurous in his adaptation, only halving their recipe all except for the eggs.  The boy likes eggy waffles.

Sourdough Waffles
Adapted from King Arthur Flour Baker's Companion
Yields about 8 round seven-inch waffles

Sponge
1/2 cup all purpose flour
1/2 cup white whole wheat flour
1 tablespoon sugar
1 cup buttermilk (we used powdered buttermilk/water)
1/2 cup sourdough starter

Batter
2 large eggs
1/4 stick butter, unsalted and melted
1/4 teaspoon salt
1/2 teaspoon baking soda

Combine all the ingredients for the sponge and let it sit for as little as 5 minutes and as long as 8 hours.
Beat together the eggs, butter salt and baking soda.
Blend the batter mixture into the sponge.
Know your waffle iron and spray or butter it for the first waffle if it tends to get grabby.

Last nights homemade whipped cream (that topped KAF's Classic Pumpkin Pie)
turned into whipped butter this morning

Notes and Variations:
So, the waffle batter I typically throw together is a bit thicker than this one, my liquid to flour ratio is closer to the one we use for pancakes.  I noticed that with this thinner batter there is a fine line to walk in terms of filling the waffle iron.  It's a line well worth walking because the waffles turn out so perfect once you figure out exactly how much batter to add.  Just be aware, overfill and you get spill over, under fill and you get hole-y waffles.

Exhibit A

What I really love about this recipe, besides that is makes delicious, light waffles, is that you can let the sponge sit overnight if you've planned ahead for waffles, or "for whatever shorter time span is practical."  That's a big deal.

Some variations I plan to try in the future are supplementing a tablespoon of applesauce for half the butter and adding some ground flaxseed to the sponge.  And clearly I'm nuts for lots of fruit and nut combos.

I'm wa-full,
Sarah

**This book is one of the best gifts I've ever received.  I am so lucky to have great cousins to gift it to me.  Thanks!  If it's not on your bookshelf already I recommend you put it on your birthday/holiday wish lists and wedding registries ASAP.