Sourdough Discard Buttermilk Waffles

Quick and easy waffles that makes use of sourdough discard. Delicious lightly toasted the next day and freezer friendly too! Win!

RECIPE NOTES: If you don’t have buttermilk, unsweetened kefir works well too. Depending on what flour you use to feed your sourdough starter, your discard may be thick and pasty (like with rye flour) or runnier (when using spelt or plain flour). Add a tablespoon or two of extra buttermilk if your batter feels a bit too thick. Feel free to use salted butter for the batter, just omit the additional salt the recipe asks for.

Enough for 6 - 7 large, round waffles (depending on the size of the waffle maker)

SOURDOUGH DISCARD BUTTERMILK WAFFLE BATTER

sourdough discard, 150g (125ml or 1/2 cup)

buttermilk, 250g (250ml or 1 cup)

eggs, 1

vanilla (extract or paste), 5ml (1 teaspoon)

sugar (caster or granulated), 15ml (1 tablespoon)

butter (unsalted), 15g (1 tablespoon) - melted

flour (plain/all-purpose), 150g (250ml or 1 cup) - cake wheat flour in South Africa

bicarbonate of soda/baking soda, 2.5ml (1/2 teaspoon)

salt (fine), 1.25ml (1/4 teaspoon)

1. In a large mixing bowl, combine all the wet ingredients together including the sugar and melted butter and whisk until uniform.

2. Sieve in the flour, bicarbonate of soda and salt and whisk again until just combined and uniform.

3. Cook the waffle batter in batches in a pre-heated waffle maker until crispy and a deep golden colour (I do 2 - 3 minutes on a medium heat using my waffle maker)

The waffles with soften a little the next day. Pop them in the toaster if you want crispy waffles again.

The cooked waffles can be frozen in an airtight container for up to three months.