Quick Sourdough Discard Waffles

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Always a winner in our house, these quick sourdough discard waffles are a great way to use up extra discard when you feed your starter. Whip them up in minutes, smother in butter and honey, and enjoy!

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Waffle irons and decisions

I love my cast iron pans to cook in. I have quite a few and use them for almost everything I cook. But not waffles. You can’t cook waffles on a regular cast iron pan. So began the search for a non toxic waffle iron.

I searched and searched, and finally landed on one. Ceramic plates, electric, perfect.

I was finally able to make WAFFLES!

Now, we love sourdough, so I obviously had a sourdough waffles recipe to try. Needless to say, we were hooked. Slathered in maple syrup, or butter, or honey, or Homemade chocolate spread, or really anything that takes your fancy, these sourdough discard waffles are now a regular in the Copping house. (we live in the UK don’t forget, waffles aren’t that big here)

Why you’ll love these Quick Sourdough Discard Waffles

• Tasty and filling
• A great way to use up sourdough discard as you feed your starter
• They freeze really well and quick to reheat
• That wonderful sourdough tang
• The health benefits of sourdough ( see below)

Why Sourdough?

What’s so great about sourdough anyway? Sourdough is a way for using wild yeast and natural enzymes in our environment to ferment the sugars in our bread products and cause it to rise.

Any bread product uses yeast, but there are a few benefits to sourdough that don’t come from instant, or baker’s yeast.

• It’s abundant – just leave your flour and water mixture out on the counter and you will see what i mean!
• It’s a perpetual form of yeast – As long as you keep feeding the starter, you’ll never run out! and if you want a break, you can freeze or dehydrate the starter to always have some on hand.
• The health benefits – Because the flour in the bread product is usually long fermented with sourdough, the sugars and gluten are partially predigested by the yeast and enzymes in the starter, making them much easier to digest
• Bio-availability- the pre digestion also means that the nutrients locked up in the flour are made more readily available for your body to absorb and use, rather than just passing through.
• Taste! – can’t forget about the beautiful tang that comes from sourdough.

What you might need

A Waffle iron

Measuring cups and spoons

a BIG jug or bowl

Ingredients

Sourdough starter

Eggs

Butter (or Coconut oil – see notes below)

Salt

Honey – I use this raw honey

Vanilla – Homemade or store bought

Bi-Carbonate of Soda (Baking soda)

Method

Have your waffle iron pre heating as you mix your ingredients.

In a large bowl or LARGE jug, add your starter, eggs, honey, salt, vanilla and oil of choice and mix well.

Carefully add the baking soda. Here is where you need a big jug, because I had a slight miscalculation, look…

Errr, emergency overflow!

Ooopsie!! See why I say make sure your bowl or jug is big enough!? 😀

Pour into your waffle iron. Now please remember that every waffle iron is different. the amount of batter, the time it takes, are all down to the exact iron you have, so test it out. I find that 1/3 cup seems to fill mine well without spilling.

When golden brown, transfer to a plate and top with whatever takes your fancy. We love maple syrup or honey, but you could use fruit and cream, or pair with fried chicken to really embrace the American dream!

Store any leftovers in an air-tight container or zip lock bag in the freezer for up to 3 months. Reheat on a baking sheet in the oven for 7 mins to retain crispness

Note – I’ve made these waffles with butter for 2 years and then I saw Lisa from Farmhouse on Boone recommend using coconut oil instead, as it makes for a crispier waffle, and I am converted!! Crunchy and crisp, they are a better texture with it, I have to say. Thank you Lisa!

Let me know in the comments what waffle iron you use, and why!

If you liked this post, please share it, It would mean a lot to me. Thanks friends x