Ingredients
Scale
- 240 grams sourdough discard
- 230 grams of buttermilk
- 120 grams of all-purpose flour
- 2 tablespoons sugar, maple syrup, or honey
- 6 tablespoons melted butter (salted)
- 1 large egg
- ½ teaspoon unrefined sea salt
- 1 teaspoon baking soda
Instructions
- First turn on your waffle maker so it can heat up. Meanwhile, preheat your oven to 200°F and place an oven-safe plate inside. This is to keep the cooked waffles warm while you finish making the rest.
- In a large bowl combine your wet ingredients: buttermilk, sourdough discard, eggs, warm melted butter, and honey.
- In a separate bowl add flour, baking soda, and salt. Then add your wet ingredients to the bowl, and mix till there are no lumps or fragments of dry batter.
- Spoon ½ cup of batter into the waffle maker. It’s important to note that the amount of batter you use will rely upon the size of the waffle maker. For instance, in a regular American waffle maker, you can use around ½ cup of batter per waffle. But in a deep Belgian waffle maker, that tends to create thicker waffles, you should use about ¾ cup of batter.
- Furthermore, the cooking time will also depend on your waffle baker and the amount of batter you are cooking. In an American waffle maker, these waffles will be ready in 2 minutes. On the other hand, a Belgian waffle maker will transform your waffle batter into large, thick sourdough waffles in 3 minutes!
- Serve and add your favorite toppings!
- Cook Time: 3 mins
