Sourdough Waffles with Crispy Edges
“If you keep a sourdough starter, you know that sourdough discard guilt is real. This is the best thing I’ve ever done with mine. The overnight fermentation gives the waffles this incredible depth of flavour and, more importantly, the crispiest exterior you’ve ever had on a waffle. I serve these with whipped butter and a proper fruit compote.”
What You’ll Need
- 1 cup sourdough starter (fed or discard)
- 1 cup plain flour
- 1 cup buttermilk
- 2 large eggs, separated
- 3 tbsp melted butter
- 1 tbsp sugar
- ½ tsp vanilla
- ½ tsp bicarbonate of soda
- ½ tsp salt
- FRUIT COMPOTE: 1 cup mixed berries, 2 tbsp sugar, squeeze of lemon — simmer 10 mins
Let’s Cook — Step by Step
- Step 1 — The night before: mix sourdough starter, flour, and buttermilk together in a large bowl. Cover with a plate and leave at room temperature overnight.
- Step 2 — Morning: make the compote — simmer berries, sugar, and lemon over low heat until jammy. Set aside.
- Step 3 — Beat egg yolks, melted butter, sugar, and vanilla into the overnight batter.
- Step 4 — Whisk egg whites to stiff peaks in a separate clean bowl.
- Step 5 — Add bicarbonate of soda and salt to the batter. Fold in the egg whites in two stages — gently, keeping as much air as possible.
- Step 6 — Heat your waffle iron. Brush lightly with butter or oil.
- Step 7 — Pour in enough batter to fill the iron. Close and cook until deep golden and crispy — about 4–5 minutes depending on your iron. Do not open early.
- Step 8 — Serve with the warm compote and a dollop of whipped butter.
Kitchen Tip: Resist opening the waffle iron before 4 minutes — premature opening is what tears waffles apart.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
