Sourdough Discard Waffles Recipes
SOURDOUGH DISCARD WAFFLES
I often feel like the discard from my sourdough starter is wasteful, so I try my best to use it in other ways. One of the best and tastiest ways is to repurpose the discard into waffles. You can make the base of this batter the night before you plan to cook waffles, or just a few hours prior. This is a fantastic weekend breakfast when everyone gets to sleep in!
Provided by Diana71
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 8h30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine sourdough starter and yogurt in a bowl the night before you plan to cook the waffles. Stir while pouring in flour and brown sugar. Mix until well combined. Cover batter and let rest in the fridge, 8 hours to overnight.
- Preheat a waffle iron according to manufacturer's instructions.
- Beat egg in a large bowl when you're ready to make the waffles. Add melted butter and vanilla extract. Mix in baking soda and salt. Add the sourdough starter mixture and stir until batter is well combined.
- Pour batter into waffle iron and cook until golden brown, about 3 minutes per waffle.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 49.2 g, Cholesterol 81 mg, Fat 14.4 g, Fiber 2.2 g, Protein 12.3 g, SaturatedFat 8.4 g, Sodium 763.5 mg, Sugar 9.3 g
SOURDOUGH DISCARD WAFFLES
These Sourdough Discard Waffles are golden, crispy and fluffy in all the right ways. If you are looking for a way to use up some of your starter, these waffles are a satisfying way to do it.
Provided by Rustic Family Recipes
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- Turn on your waffle maker so it can heat up. Preheat oven to 200F and place an oven-safe plate inside. Put cooked waffles on the plate to keep warm while you're working.
- In a large bowl, combine the sourdough discard, milk, sugar, eggs and melted butter. Mix well. Make sure that your melted butter is warm, not hot before adding it to the bowl.
- In a medium bowl, combine the flour, baking powder and kosher salt. Mix briefly.
- Add dry ingredients to the wet ingredients. Stir until there are no large lumps or bits of dry batter visible.
- Spoon batter into your waffle maker. How much batter you use will depend upon the size of your waffle maker. In my regular American waffle maker, I use about 1/2 cup of batter per waffle. In my deep Belgian waffle maker, which makes thicker/larger waffles, I use about 3/4 cup of batter per waffle.
- Cook time will also depend on your waffle maker and how much batter you are cooking at once. In my American waffle maker, these are ready in about 2 minutes. In my Belgian waffle maker, they are ready in 3 minutes.
- Serve with your favorite toppings.
SAM'S SOURDOUGH WAFFLES
A crispy outside with thick softness within - my family won't stop enjoying them every week! The fact that this recipe is simple to remember and asks for minimal amounts of perishables makes it great for camp-outs or fund-raising breakfasts. This recipe is from a friend who used it to make fantastic pancakes: Thanks Mr. Hannula!
Provided by Sam Nemati
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 4h18m
Yield 15
Number Of Ingredients 9
Steps:
- Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
- Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
- Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
- Preheat a waffle iron according to manufacturer's instructions.
- Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 19.1 g, Cholesterol 24.9 mg, Fat 8.2 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 408.2 mg, Sugar 2.1 g
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