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Overnight Sourdough Discard Waffles

Course Breakfast
Servings 3 large waffles

Ingredients

  • 240 g sourdough starter discard
  • 136 g flour
  • 1 tbsp sugar
  • 1 cup milk
  • 1 tbsp apple cider vinegar

Next morning

  • 1/4 cup butter melted and cooled
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder

Instructions

Night before

  1. In a large bowl, mix sourdough starter, flour, sugar, milk and vinegar together.

  2. Set aside, covered loosely with plastic wrap

Next morning

  1. Preheat waffle iron

  2. In a small bowl, mix beat egg, butter and vanilla together

  3. Pour mixture into large bowl of starter batter, and mix well

  4. Sprinkle baking soda and baking powder over batter and mix well

  5. Add batter to waffle iron – I use a ladle that holds approx. 1/3 cup.  One ladle scoop for ½ the waffle ironplate.  Close lid and set a timer for 5minutes and 30 seconds. (That’s what I use, and find it’s perfect for my waffle iron – adjust time or waffle iron temp to suit your own preferences)