This sourdough waffle recipe is simple to remember and asks for minimal amounts of perishables, making it great for campouts or fundraising breakfasts. The waffles are crispy outside and super soft within. I got this recipe from a friend who used it to make fantastic sourdough pancakes: Thanks, Mr. Hannula!!
Ingredients
- all-purpose flour: 2 cups
- ½ cups water: 1 piece
- sourdough starter: 1 cup
- vegetable oil: 0.5 cup
- eggs: 2 piece
- white sugar: 2 Tbsp
- salt: 2 tsp
- water: 1 Tbsp
- baking soda: 1 tsp
Metric Conversion
Stages of cooking
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Mix flour, 1 1/2 cups water, and sourdough starter together in a large bowl to make batter; cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
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Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
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Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
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Preheat a waffle iron according to the manufacturer's instructions.
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Pour about 1/3 cup batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes. Continue making waffles until all remaining batter is used.
