Cuisiner avec Crosby Roamann : Gaufres au levain
A sweet and savory way to use up a lot of that discard from the sourdough starter — this Sourdough Waffle recipe hits every point on the palate and over-delivers for Sunday brunch. We top this with powdered sugar and raspberry jam, or sometimes a bit of Maple Syrup, but they are yummy enough to eat just plain, or with a brush stroke of sweet cream butter, as they come of the griddle. Enjoy!
Ingredients: Overnight starter:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 cups whole milk
- 275g sourdough starter
In the morning:
- Incorporate all of the overnight sponge with:
- 2 large eggs
- 1/2 cup melted butter
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Directions:
- Add flour, sugar, milk and combine with your starter. Cover and let rest at room temperature overnight.
- The next morning, add the melted butter (once cool) and two beaten eggs. Stir. Add the salt, baking soda et vanilla stirring to combine. The batter will bubble.
- Pour batter onto your preheated, greased waffle iron, and cook to a golden brown (when the waffle griddle light turns green 🙂
