Light And Crisp Sourdough Waffles – a delicious recipe with butter, milk, active white sourdough starter, salt, brown sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat butter and milk in a pan until the butter is melted and then let cool to room temperature.
2
Add the milk-butter mixture to the starter, salt, sugar and flour in a large mixing bowl (this needs to be at least double the capacity of the batter). Mix these together to form a thick batter.
3
Cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you'll have the batter ready for breakfast the next day.
4
Preheat your waffle iron until hot.
5
Uncover the batter and whisk in the egg and baking soda.
6
Pour 1/3 to 3/4 cups of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.
490
kcal
Calories
30
g
Fat
42
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup butter, 1 cup milk, 1 cup active white sourdough starter, 1 teaspoon salt, and more.
Yes, Light And Crisp Sourdough Waffles falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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