Sourdough Waffles
Ingredients
4
servings
- Sponge batter from [Sour Dough Starter II](/recipes/sour-dough-starter-ii-sponge-batter/) (Sponge Batter Recipe)
- 1 tsp salt
- 1 tsp baking soda
- 1 tbsp sugar
- 2 eggs
- 1/4 cup melted shortening
Step-by-Step Instructions
- Set sponge as directed in the Sour Dough Starter II (Sponge Batter) recipe, making it slightly thicker and let stand overnight. The next morning remove 1/2 cup starter to keep in a jar in the fridge for your next use.
- To the remaining sponge, add the eggs and dry ingredients (salt, baking soda, sugar) and mix well. Add the melted shortening just before baking. Pour batter into preheated waffle iron and cook according to waffle iron directions until golden brown and crispy, about 4-5 minutes per waffle. Cook pancakes in a nonstick pan on the stove if preferred.
Common Problems and Solutions
Q: Why are my waffles not crispy?
A: Make sure your waffle iron is fully preheated before adding batter, and avoid opening it too early. The waffles need the full cooking time to develop a crispy exterior. Also, adding the melted shortening just before cooking helps with crispiness.
Q: Can I make the batter the same day?
A: No, this recipe requires overnight fermentation of the sponge for proper sourdough flavor and texture. Plan ahead and start the sponge the night before you want to make waffles.
Tips and Techniques
The key to great sourdough waffles is adding the melted shortening last, just before cooking. This keeps the batter light and helps create crispy edges. Don’t forget to save 1/2 cup of starter for your next batch before adding the other ingredients.
Ingredient Substitutions
- melted shortening: melted butter or vegetable oil
- baking soda: baking powder (use 2 tsp)
Equipment Needed
- waffle iron
- mixing bowl
- whisk or spoon
