I practically lived on sourdough waffles in college. To my buddies and me at the time, sourdough waffles were the staff of life. One of these friends happened to be the campus locksmith so I had a key to the kitchen for early dawn provisions runs. It takes an awful lot of those little butter pats to do the job! The only rub was having to interrupt eating to go flip the circuit breaker as the electrical load of three waffle irons running simultaneously out of the same outlet was a little much.
Back then, my typical routine was just mixing up equal part parts milk and flour with a cup or so of starter and some salt the night before. Then mixing in a little baking soda the morning of. That produced a very sour waffle or pancake and was a little on the heavy side. No one complained.
Now I mostly use the following recipe. It comes from Nancy Silverton’s Breads from the La Brea Bakery. Follow it exactly using some healthy sourdough starter and it makes truly awesome waffles and pancakes.
By the way… I’ve recently discovered this waffle iron is a gem for making great waffles in short order.
For more Sourdough pancake and waffle recipes…
►Click this link for Jacki’s great sourdough pancake recipe.
►Also, see Jon’s great looking sourdough waffles recipe (and unique technique) in his post below.