Saturday Sourdough Waffles

Waffles, in my humble opinion, are one of the best weekend breakfast foods around.  I can get pretty excited about butter and maple syrup puddling in pockets of tangy sourdough.  They’re a good reason to put on a pot of tea instead of a quick cup, and to stay in your pj’s until the sun is beaming widely through your Saturday morning windows.  They’re a reason not to put a hat over your bedhead and leave for the weekend market just yet; to rest your chin on your baby’s soft hair as she sits on your lap licking syrup from her fingers.

Sourdough Waffles |

The only thing that might compete with waffles for breakfast is thick-cut bacon and over-easy eggs with the edges crisped in brown butter.  Then again, maybe you could make a waffle sandwich filled with bacon, fried egg, and a dab of homemade salsa, and get the best of everything this weekend.  Including the time to let the morning yawn and stretch a little bit before starting in earnest.

These waffles use some of the sourdough starter you made with me a few weeks ago.  They are easier to make than sourdough bread, and yield the flavour profile that sourdough enthusiasts go crazy for.

Here’s what you need:

for the sponge –

waffles the next day –

  • 2 large eggs
  • 1/4 cup oil (I use olive oil)
  • the sponge
  • 3/4 tsp. salt
  • 1 tsp. baking soda

Here’s what you do:

***You read it right:  you need to throw the sponge ingredients into a large bowl and mix thoroughly the night before you want to eat these waffles.  I know, but…just remember to do it before you go to bed on Friday night, okay?  Think of all the anticipation that will build overnight for your Saturday breakfast.  You might not even be able to sleep!  This happens to me all the time when I make these waffles, and cinnamon buns.

Anyways, put together your sponge, cover the bowl with a tea towel and leave it overnight.

The next morning, preheat your waffle maker.  Add the rest of the waffle ingredients to your sponge and stir well.  Ladle the batter onto your waffle maker and let them bask in its’ warmth until they’re golden brown and ready to cut into strips and give to your toddler to dip in maple syrup.  Or, you know, your best friend to eat while sipping her mimosa.  These waffles are everyone’s favourite.

(**these also taste unreal topped with apple butter).

Recipe courtesy of my favourite blog ever, Annie’s Eats.

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