Using sourdough to rise your waffles makes extremely them a light, crispy. You can also start these the night before and then in the morning you can just finish them off! The kids really love them and its a great way to use up that sourdough discard.
Ingredients
The overnight sponge
1 cup of sourdough discard
2 cups flour
2 Tbs sugar
2 cups of milk ( I used almond)
2 Tbs white vinegar
The rest of the batter
2 Tbs vegan butter, melted (or oil)
1/2 tsp salt
1 tsp baking soda
oil or butter for greasing the waffle iron
Instructions
1. To make the overnight sponge, whisk together all the ingredients. Cover and let it rest at room temperature overnight.
2. Sift the baking soda and salt into the overnight sponge, pour in the melted butter. Whisk it to combine.
3. Cook according to your waffle maker's instructions. Enjoy!! If you have leftovers they keep for up to 2 days covered in an airtight container at room temperature. They also keep for up to 2 months in the freezer.
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