This month’s Sourdough Surprises tasks were waffles and pancakes. Assuming that most of us who maintain a sourdough starter have made pancakes and/or waffles, the suggestion was to do something different to the standard fare.
I did sort of the opposite. As I’ve mentioned before, I rarely make the same recipe twice, with a handful of exceptions. These waffles are one of those. I probably make these once a month, which possibly makes them the single most used recipe in our household. They are light and crispy and turn out well every time. Since I make them so often, I have made some tweaks (gasp! I have tweaked a recipe!) that I consistently rely on. Each time I pull up the recipe, I also convert the measurements to weights.
So, for easier reference for myself if nothing else, I have adapted the original recipe and am posting my own here. That’s right. Fade the Prompt’s first posted recipe.
Adapted from Gnowfglins
1/4C (56g) Coconut Oil, warmed to liquid
2 Eggs, the closer to room temperature the better to mix with the oil
Splash Maple Syrup
2T Ground Flax
2C (460g) Sourdough Starter, discard or fed the evening before
1t Baking Soda mixed into 1 T Water
Plug in the waffle iron. The ingredients can be combined while the iron is heating.
Combine coconut oil, salt, eggs, maple syrup, ground flax, vanilla, and cinnamon. Stir until well combined. Pour the starter on top, and stir to incorporate. Pour baking soda/water mixture on top, and stir just to incorporate.
Pour batter on heated waffle iron and cook until golden. Keep warm in oven while the rest cook.