Wow, friends. I have really fallen off the map with posting this past month. Life has been CRAZY what with school starting, last minute trips, flying across the world on a culinary tour of Israel, and selling our home and moving just yesterday into my parents home where we’ll stay for the next 8 months or so while we build our dream home. I’ve been teasing you with these Belgian waffles in Instagram forever, so here they finally are. SORRY!
These waffles are super duper delicious. In fact, I consider them to be the best waffles I have ever made in my life. The fact that they’re sourdough is just an added bonus. They have such fantastic flavor and the texture is everything I could ever want in a waffle, crispy on the outside and fluffy with a little chew. Gah. SO good!
You’ll need to plan ahead when you make these since the batter needs to sit on the counter overnight so it can get nice and bubbly for perfectly leavened waffles. Just mix the sourdough start, water, and flour together, cover with a cloth, and come back to it in the morning. Then you can quickly fold the rest of the ingredients in and be eating waffles in minutes! These waffles are perfect for any topping and are sturdy enough to take on all the toppings you can dream of! Enjoy!
- 1 cup sourdough starter
- 1 cup warm water
- 1½ cups all-purpose flour
- 6 tablespoons melted butter
- 2 tablespoons honey
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 eggs
- ½ teaspoon baking soda
- Place the sourdough start, water, and flour in a large bowl and whisk together. Cover with a cloth and let it sit out on the counter overnight
- The next morning, add the melted butter, honey, salt, vanilla, eggs, and baking soda together to the mixture which should be puffed and bubbly. Fold together until well combined.
- Heat a waffle iron. Spread a little butter across the inside of the iron. Pour ¼-13 cup waffle batter into the center of the iron. Close iron and cook until waffle is golden brown on both sides, about 5 minutes. Serve with butter and syrup.
Recipe lightly adapted from Cultures for Health