I had no idea what a monster I would create when I gave a small jar of starter, and a recipe for sourdough crèpes, to Jay’s mom’s sweetie, Gunars. He adapted the crèpe recipe into that of waffle batter, and for the past year, he has been gracing us with the most heavenly crepes and waffles each morning when we visit. (Update 2/4/14 – four years later, he is still at it.)
These waffles are by far the best I’ve ever had – light and crispy on the outside, chewy and gooey on the inside, and slightly sour – the perfect vehicle for berry preserves and barely sweetened whipped cream on a leisurely morning soaking up the sun.
Start the crepes the night before. Mix the starter with more flour and water, and let it sit overnight. The next day, stir in some sugar, salt, eggs, oil and flaxseeds. Let the batter rest for 15 minutes while you fire up your waffle iron. Get to it, serving the waffles as they cook.
Extra waffles can be frozen and reheated for quick, luxurious breakfasts all week long.
The waffle master, enjoying a well-deserved breakfast
Makes 8-10 8″ round waffles
1 cup liquid sourdough starter
3 cups all purpose flour (or a mixture of white and whole grain flour, such as spelt or whole wheat)
3 1/2 – 3 2/3 cups water (enough to make a stir-able consistency)
2 large eggs
1/4 cup vegetable oil
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons whole flaxseeds
The night before, mix the starter, flour and water in a large bowl until smooth. Cover and leave overnight.
The next morning, whisk together the eggs, oil, sugar, soda, salt and seeds. Stir into the batter, mixing just to combine. Let rest for 15 minutes. The batter should be full of bubbles and fairly thin.
Heat the waffle iron, and cook according to the iron’s instructions, using about 2/3 cup batter per 8″ round waffle. Eat while hot and crispy with your choice of toppings, such as:
creme fraiche, yogurt or softly whipped cream
jam or preserves