Waffles are easy to make at home, as long as you have a waffle iron.
Bonus: when they’re made with whole-grain flour and sourdough starter, and whole ingredients (such as milk and eggs) and a healthy fat — they become a delicious, nutrient-dense meal.
Line up some healthy toppings, and you’re all set! Whipped cream, peanut butter, fruit preserves or fresh fruit…
2 cups spelt flour (or other whole-grain flour, or mix of whole grain and all-purpose flour)
3/4 cup whole milk
3/4 cup active sourdough starter
1 cup melted butter or coconut oil
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
~1/2 cup additional milk, if needed, depending on the consistency of the batter
Combine the flour, milk and sourdough starter in a large mixing bowl. Set it aside to ferment for 3 - 6 hours, or overnight.
Fresh, raw milk can be used for the longer ferment. If using pasteurized milk, opt for the shorter fermenting time, and keep the mixture in the fridge overnight after a shorter fermenting time (if you’d like to cook them up for breakfast).
Begin pre-heating your waffle iron, whether electric or stove-top. If required, grease your pan first.
Add the eggs, butter, baking powder, baking soda and salt to the batter, mixing after each addition.
Carefully stir in the remaining milk, so that the consistency is easily pour-able from a ladle.
Pour the batter onto your hot waffle iron (make sure it’s hot enough first!). The amount varies for each type of waffle iron; it’s usually 1/2 to 1 cup of batter per waffle.
Cook to your desired level of done-ness, cooking until well-browned for crispier waffles.
Serve right away with your choice of toppings!
Waffles freeze well for future meals. Simply defrost them, and reheat them in a toaster or cast iron frying pan or for several minutes in the oven (at ~ 300F).
Have you made sourdough waffles before? What are your favourite toppings?