Sourdough Discard Waffles
A tangy take on classic waffles
Ingredients
- 142 Grams All-Purpose Flour (1 Cup and 2 Tablespoons)
- 6 Grams Baking Powder (1 1/2 Teaspoons)
- 30 Grams White Granulated Sugar (2 Tablespoons)
- 4 Grams Salt (1/2 Teaspoon)
- 2 Large Eggs
- 170 Grams Milk (3/4 Cup)
- 40 Grams Butter - Melted (3 Tablespoons)
- 226 Grams Sourdough Starter Discard (1 Cup)
- 4.2 Grams Vanilla Extract (1 Teaspoon)
Instructions
- In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, sugar, and salt.
- In a larger mixing bowl, whisk together the wet ingredients: eggs, milk, butter, and sourdough discard.
- Gradually stir the dry ingredients into the wet ingredients until just incorporated.
- Lightly grease a waffle iron and cook until light golden in color.
Notes
Serving size is about one quarter of a waffle (at least in my waffle maker it is). Note that your serving sizes may vary depending on your machine. In my waffle maker, the recipe makes about 2 1/2 Belgian-style waffles.