Overnight sourdough waffles that are crispy on the outside, chewy and tangy in the middle.
Prep Time: 10 minutesminutes
Cook Time: 10 minutesminutes
Resting time: 8 hourshours
Total: 8 hourshours20 minutesminutes
Servings: 8to 10 8" round waffles.
Ingredients
1cupliquid sourdough starter
3cupsall purpose flour (or a mixture of white and whole grain flour, such as spelt or whole wheat)
3 1/2 - 3 2/3cupswater (enough to make a stir-able consistency)
2large eggs
1/4cupvegetable oil
2tablespoonssugar
1/2teaspoonbaking soda
1/2teaspoonsalt
2tablespoonswhole flaxseeds
Instructions
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, fresh fruit, jam or preserves.
Notes
Nutritional values are based on one of eight waffles.