This is a great way to use up sourdough discard and make delicious waffles with no added sugar! I sometimes double the recipe when I have lots of discard to use and freeze the waffles for future use.
Ingredients:
- 1 ½ cups unbleached all-purpose flour (180g)
- 2 tsp baking powder (9g)
- 1 teaspoon salt (6g)
- 2 eggs (100g)
- ½ cup milk, plus more as needed (125g)
- 8 ounces (weight) sourdough discard (227g)
- 3 tablespoons butter, melted and cooled slightly (42g)
Directions:
Combine the ingredients for the batter in a very large bowl. Whisk ingredients together, adding extra milk if needed if batter is too thick.
Preheat waffle iron. Pour about ¼ cup to ½ cup of batter into waffle iron (the amount depends on the waffle iron - I use 1/2 cup for my Cuisinart waffle iron). Cook the waffle per the directions on your waffle iron. I usually add 30-60 seconds of cook time as I like them crispy.
Remove from the waffle iron, serve hot with your favorite toppings.
Note: I freeze the extras for future use. Place the cooked waffles in a single layer on a baking sheet and freeze for about 4 hours, then transfer to a freezer bag. Reheat in the toaster or oven.
Makes 5 waffles in a Cuisinart classic waffle iron.
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