The first time I made these waffles, the first word that came out of my mouth after taking a bite was, “Wow!” They were absolutely AMAZING! I was so surprised at how quickly they cooked in the waffle iron as well as high light a fluffy they were.

Since we discovered this recipe we’ve eaten them every morning for breakfast for the last 3-weeks! No joke. They are that good. I don’t make them every day, although I probably would if we were bigger eaters, but we usually make a full batch and freeze what we don’t eat. And let me tell you, these waffles toasted are just as amazing!

You can make them for breakfast or dessert. That was one thing I loved while living in Norway. Waffles were eaten with ice cream and fresh fruit for dessert, sooooo good! And since these use the soaking process with the flour, it makes them highly nutritious! 

The funny thing is, this recipe was discovered through a cooking mistake that would normally have ruined the entire batch. Have you ever made a half batch of something, only to forget half way through that you were making just half a batch..? Well, that’s what I did. I prepped a half batch of the sourdough sponge the night before and the next morning I added the remaining ingredients for a full batch; but surprise surprise, they were still amazing! The funny thing is that I didn’t even realize I’d made the mistake until the next time I was making the waffles and followed the original recipe; and although they were still good, we noticed that they took longer to cook and seemed a bit more doughy. So we went back to our “mistake” recipe, and have stayed there ever since! Enjoy!

Sourdough Waffles

2015-05-11 14:20:03

Serves 6

A light and nutritious waffle that is great for breakfast or dessert!

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Prep Time

7 hr

Cook Time

30 min

Prep Time

7 hr

Cook Time

30 min

Sourdough (overnight) Sponge

1. 2 cups flour
2. 2 Tbsp sugar
3. 2 cups plain kefir or buttermilk
4. 1 cup sourdough starter

Batter

1. All the sourdough (overnight) sponge
2. 4 eggs
3. 1/2 cup melted butter (you can also use olive oil-but the butter helps with making the outside more crispy)
4. 1/2 tsp salt (I reduced this from the original recipe)
5. 2 tsp baking soda

Instructions

1. The night before or at least 7 hours before you want to make them, mix all the ingredients for the sourdough (overnight) sponge, cover and let sit.
2. The next morning, or at least 7 hours later, heat your waffle iron and then finish the recipe.
3. Add the remaining ingredients for the batter and mix thoroughly. (It may help to gently mix the eggs with a whisk beforehand as the batter will become very fluffy and they can be hard to find. Also, sprinkle the salt over the top and mix well so it can be evenly distributed).
4. Pour about 1/2-3/4 cup of batter into the middle of the hot waffle iron and cook.
5. Most waffle machines have a light that tells you when they are done, but once they look golden brown, they should be done.
6. Serve immediately.

Notes

1. Once you mix the batter, you'll want to cook the waffles right away, and avoid mixing the batter again. I've noticed that if you mix it multiple times it will go flat. Enjoy!

Adapted from King Arthur Flour

Adapted from King Arthur Flour

My Homemade Heaven https://myhomemadeheaven.com/