I’m going to completely side step the looming elephant in the room of my recent disappearance from the land-o-blogging and cut right to the good stuff. The good stuff involving sourdough and waffles, two of the greatest foods ever created! Thanks to some recent comments on my sourdough pancakes, that little creative itch came back like nobody’s business and I couldn’t let the weekend pass me by without making use of my starter A.K.A. Mr. Bubbles…please tell me I’m not the only lunatic who names their starter?
I’ve been eating a lot of pancakes lately, so I thought I’d switch things up by making waffles for a change. I kept things simple by just topping them with some maple syrup, oh, and some homemade vegan butter! Huzzah! May I just throw out there that homemade butter is the cat’s meow, I wish I could mass produce this stuff so that I never have to buy vegan butter again. If you haven’t tried it yet, do yourself a favor and go make Mattie’s recipe right now so you can top your waffles with it.These are a great way to get all fancypants with your regular go-to waffles and they’re super tender and crisp. I’d claim that the tangy flavor is somewhat mild but it totally depends on your starter, the more pungent the starter, the more sour the waffles. If you’ve never tried making a starter before there are plenty of different references online, I use a method I learned in a bread baking class I took but there’s really no one way to do it, ya just gotta do it! And if it doesn’t work out, try, try again. I’ve had my fair share of sourdough fails, mold, stankiness, I even had one take on the flavour of apples because I kept it next to the apple bowl…that was actually a sourdough win, but you get the point. I highly suggest you feed your sourdough the night before making these so that the yeastie beasties are all good and active, and if you look at the first ingredient (100% hydration sourdough starter) and immediately go, “huh?” It just means that your starter should be equal weight flour and water, otherwise you may end up with some craggily ass waffles, and nobody likes a craggily waffle. Now go enjoy fancy waffles while wearing polka dot jammers and a serious case of bed head, it’s what all the cool kids are doing.
Light, crisp and oh so tasty! These mildly tangy vegan sourdough waffles are the perfect accompaniment to a fresh pat of non-dairy butter and a whole lotta maple syrup!
- 300g (1 1/2 cups) 100% hydration sourdough starter
- 1 1/2 cups white whole wheat flour
- 2 1/2 teaspoons non-aluminum baking powder
- 1/2 teaspoon salt
- 3 to 4 tablespoons sugar
- 1/2 teaspoon apple cider vinegar
- 1 cup unsweetened non-dairy milk
- 2 tablespoons non-dairy margarine or coconut oil, melted
- 1 teaspoon vanilla extract (optional)
- Preheat your waffle iron.
- In a large bowl, whisk together the flour, baking powder and salt.
- In a small bowl, mix together the starter, sugar, apple cider vinegar, milk, melted margarine and vanilla, whisk until smooth then pour over the dry ingredients. Mix everything together gently until it all just comes together. Do not overmix, little lumps are ok, over mixing will give you tough rubbery waffles.
- When your iron is hot, pour a scoop of batter onto the waffle iron and cook according to your waffle makers instructions. Check underneath before you remove them from the heat, they should be lightly browned. Serve immediately so that they don’t go soggy and top with your favourite waffle toppings. If you need to reheat, just pop it in the toaster for a few seconds to crisp up.