Savory Sourdough Waffles
These waffles, made with un-fed sourdough starter are delicious and fun to make and are a fabulous vessel for Boursin cheese and make a great side to go along with steaks, chicken or fish.
Equipment
- 1 Waffle Iron
Ingredients
The Sourdough Sponge
- 2 cups unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 2 cups buttermilk or sour milk (2 cups milk + 2 tsp. cider vinegar)
- 1/2 cup Sourdough starter, unfed/discard
Sourdough Waffle Batter
- All of the prepared sourdough sponge
- 2 large eggs
- 2 tbsp. all-purpose flour
- 2 tbsp. vegetable oil or melted butter
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 cup grated cheese - your favorite cheese (we love Gruyere, gouda or sharp cheddar)
Instructions
Sourdough Sponge
- Stir down your sourdough starter and remove 1/2 cup. (This is a good time to feed the remaining sourdough starter, if necessary. But, don’t feed the starter until you have removed the 1/2 cup needed for this recipe!)
- In a large bowl, stir together the 1/2 cup starter, flour, sugar, and buttermilk.
- Cover and let rest at cool room temperature (about 65-70°F) for at least 4 hours, but as long as overnight.
Sourdough Waffle Batter
- Add eggs, oil, flour, baking soda and salt to the sponge and blend just until combined with a wire whisk. Stir in grated cheese.
- Preheat your waffle iron and lightly spray both the top and the bottom with cooking spray. Keep it light, because otherwise it tends to get very brown.
- Spoon batter over the bottom just to cover the bottom plate of the iron and close the lid.
- Cook on medium heat for 2-3 minutes, or until you can easily lift the top of the waffle iron from the waffle.
- Remove the waffle and repeat the process until all of the batter has been used.
- Either serve immediately as they come off the waffle iron, or keep the batch hot in the oven until ready to serve.
- Remove waffle from iron and place on plate. Spread about 1 tablespoon of Boursin cheese over the top of each waffle.
