Just a couple of weeks ago, we featured a round up of waffle irons on Price Points. This week, I’ve made my first ever batch of sourdough waffles; the miracle of internet shopping!
I wanted a cast iron, stove-top waffle iron that I could store away in a drawer when not in use – and this is the one I finally decided to purchase.
As with all new cast iron pans, it needed to be seasoned well before its maiden voyage. With all the snow and freezing temperatures we’ve had recently, our wood-burner has been chuffing away almost constantly – so that was the ideal place to do it.
This sourdough waffle recipe – as with most that use a starter – needs some forward planning. Ideally, you’d get your starter/flour/sugar/salt combined the night before if you want waffles for breakfast.
The iron produced delicious crispy waffles. Justin and I both fancied maple syrup with them, but then we diverged slightly.
He went for the sweet/salty thing and opted to serve with crispy bacon. I chose sliced bananas. The possibilities are endless of course. The caramelised bananas I made for this series a couple of weeks ago would work a treat. Also, any other fresh fruit, compotes or preserves, yoghurt, honey and cream would be perfect. They’re going to be a regular breakfast/brunch from this day forth!
- 115g/4oz butter
- 225ml/8 fl oz milk
- 275g/9¾oz sourdough starter (100% hydration)
- 1tsp salt
- 1tbsp soft brown sugar
- 170g/6oz plain flour
- 2 eggs
- ½tsp bicarbonate of soda
- Combine the starter, salt, sugar and flour so it forms a thick batter
- Cover the bowl with cling film and set aside at room temperature for 8-12 hours. If you do this before going to bed, you can time the batter to be ready for breakfast the following day
- In a small saucepan over a low flame, heat the butter and milk until the butter has melted. Put the mixture aside and allow it to cool to room temperature
- Preheat your waffle iron for 10-15 minutes.
- Uncover the batter and whisk in the eggs
- When the waffle iron is ready, add ½tsp bicarbonate of soda to the batter. Do not over mix or you'll beat the air out of it
- Carefully pour enough batter onto the hot waffle iron to cover the base. Place the lid of the waffle iron on top
- Cook on one side for about 3 minutes before flipping the waffle iron over and cooking the other side
- You can store any uneaten waffles in zip-lock bags in the freezer for up to 3 months.