Sourdough Waffles
Total Time
13 hours and 20 minutes
Prep Time
8 hours
Cook Time
20 minutes
Rating
5 out of 5 stars
(20)
Ingredients
4 servings
- 2 cups all-purpose flour
- 2 tablespoons sugar (or maple syrup)
- 2 cups buttermilk
- 1 cup sourdough starter, (275 grams)
- all of the overnight sponge
- 2 large eggs
- 1/4 -1/2 cup melted butter – yes, more is better 🙂 (or sub coconut oil, ghee, light olive oil )
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon vanilla
- 2-3 large peaches, sliced
- 1-2 tablespoons coconut oil or butter
- 4 tablespoons real maple syrup, more for drizzling
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Preparation
Step 1
To make the overnight sponge, stir down your refrigerated starter, and place 1 cup in a large bowl.
Step 2
Add flour, sugar, and buttermilk and mix. Cover and let rest at room temperature overnight.
Step 3
The next morning, in a small bowl beat together the eggs, and butter. Add to the overnight sponge.
Step 4
Add the salt, baking soda and vanilla stirring to combine. The batter will bubble.
Step 5
Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.
Step 6
To make glazed peaches, heat 1 tablespoon butter in a skillet over medium heat.
Step 7
Add peaches. Let caramelize, and turn over to caramelize the other side. Once both sides have a little color, drizzle maple syrup over top.
Step 8
Serve waffles immediately, to ensure crispness. Lather with optional butter, top with caramelized peaches, and drizzle with more maple syrup if you like. Sprinkle with powdered sugar.
Step 9
Yield: 6 6- 8″ thick waffles.
Step 10
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