Rolling in Dough - Waffles!

"And in the morning, I'm makin' waffles!"

If you haven't seen the movie Shrek, that quote will be lost on you. Nevertheless, it's hard not to get excited about waffles for breakfast!

My friend and sourdough donut helper Kathleen and her hubby came over for a waffle breakfast.  I used the King Arthur Flour Company recipe for Classic Sourdough Waffles or Pancakes.  

Classic Sourdough Waffles or Pancakes

Overnight Sponge

2 cups King Arthur Unbleached All-purpose Flour

2 Tbsp sugar

2 cups buttermilk

1 cup sourdough starter, unfed

Waffle or Pancake Batter

all of the overnight sponge

2 large eggs

1/4 cup vegetable oil or melted butter

3/4 tsp salt

1 tsp baking soda

To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.

In a large mixing bowl, stir together the 1 cup starter, flour, sugar and buttermilk. Cover and let rest at room temperature overnight.

In a small bowl or mixing cup, beat together the eggs and oil or butter. Add to the overnight sponge. Add the salt and baking soda, stirring to combine. The batter will bubble.

Pour the batter onto your preheated, greased waffle iron and bake according to manufacturer's instructions. Serve waffles immediately to ensure crispness or hold in a warm oven until ready to serve.

To make pancakes instead, cook batter on a hot griddle or skillet.

The waffles turned out perfectly. I thought they had a more complex flavor than traditional waffles, but did not have a pronounced sourdough tang. Kathleen assured me that as my starter ages, it will develop a stronger sourdough taste. 

Did we like these waffles? Yup! This is my new go-to recipe for waffles and pancakes. Sorry, Bisquick...you've been retired!