Cinnamon sugar sourdough waffles
I felt the need for some variety, so I just made myself sourdough scallion pancakes for lunch. They were good as pancakes go. Light, slightly sour, and punched up with that onion umami.
But given the choice between pancakes and waffles, I’ll choose waffles every time.
Waffles’ crisp outsides and soft insides make them more interesting to me. And who can argue with built-in butter-catching pockets? Plus, the leftovers toast up just right the next morning. So I’m on Team Waffle over here.
These waffles are super simple but taste like a French pastry. The cinnamon sugar coating adds an extra crunch that holds up even with maple syrup and fresh berries piled on top. We ate them on my mom’s front porch surrounded by hibiscus flowers, and I felt like I was at the bed and breakfast of my dreams.
I’m generally not a fan of escapism. But we could all use a little right now. So I hope these waffles are the reprieve you need. And also the sustenance you need to keep doing the work.
Servings: 3 (makes 7 individual squares) Time: 30 minutes Via: Artisan Sourdough Made Simple
I like to serve these with fresh fruit and maple syrup. Whipped cream is a special treat, too.
These freeze really well if you don’t add the cinnamon sugar coating. Just pop them in the toaster to reheat and then brush with butter and coat in cinnamon sugar.
Cinnamon Sugar Coating
1/4 cup granulated sugar
1 teaspoon cinnamon
Waffles
1/2 cup leftover sourdough starter (AKA discard)
1 cup whole milk
4 tablespoons unsalted butter, divided and melted
1 egg
1 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
Mix the cinnamon and sugar together on a rimmed plate or shallow bowl for the coating.
Preheat waffle iron according to the manual.
Melt butter.
In a large bowl, whisk together leftover starter, milk, 2 tablespoons of the melted butter, and egg.
Add flour, sugar, baking powder, and salt and whisk until smooth. There may be small lumps here and there. Don’t worry about it. (If your sourdough starter is especially thick, you may need to thin the batter with more milk.)
Brush the waffle iron with a light coating of melted butter.
Ladle batter into the waffle iron. Cook for 3-5 minutes or according to your manual’s instructions. Waffles should be golden and crisp on the outside.
Transfer cooked waffles to a plate and brush lightly with melted butter. Gently press each waffle into the cinnamon sugar mixture on both sides.
Repeat with remaining batter.