|This would make a lovely Valentine’s day breakfast…|
I seem to have every single kitchen gadget in the known universe.
Slow cooker? Check.
Deep fat fryer? Check – never used by the way.
George Foreman Grill? Check. Used twice.
Don’t even get me started on the pasta maker. I will use that, one day.
My kitchen is absolutely tiny and counter space is at an absolute premium so most of these gadgets are hidden away, out of sight, out of mind. The tiny waffle iron was a Valentine’s Day present (from me to my husband I believe – a little self-serving perhaps). It hasn’t had much, if any, use in years because I never found a waffle recipe I was happy with. Until now.
I made these waffles to use up some of my sourdough starter which was looking mightily miffed at me – I very rarely make sourdough bread as it is such a long, long process (and I still need to get a banetton). I didn’t expect them to be good but they were fantastic – crisp on the outside, fluffy on the inside, tangy and sweet and a HUGE hit with the children. My sourdough starter is happy too.
NOTE: You can make pancakes using this batter if you don’t have a waffle iron. I have used buttermilk and sour cream instead of yoghurt in the batter and both worked well. You can freeze leftovers and toast them from frozen.
Makes 6 large waffles
Recipe tweaked from King Arthur Flour
For the overnight sponge
130g | 1/2 cup unfed sourdough starter
130g | 1 cup plain flour
150g | 2/3 cup Greek yoghurt (I used 0% fat)
1 tbsp lemon juice
2 tbsp sugar
60ml | 1/4 cup water, if needed, to thin batter
For the waffles
All of the overnight sponge
- Mix all the ingredients together in a large bowl until you have a thickish batter. Cover the bowl and leave overnight.
- The following morning mix in the rest of the ingredients and beat with a wooden spoon to combine thoroughly.
- Spray the waffle iron with non-stick spray or wipe with a little melted butter or oil. Heat the iron (mine just turns on and off!).
- Heap about 3-5 tbsp of the batter in the center of the iron (the quantity will depend on the size of the waffle iron) and press lid down. The batter will spread to cover the entire area.
- Cook for 3-4 minutes checking occasionally to see if the waffle is done – i.e. crisp and evenly coloured.
- Serve warm, drizzled with maple syrup or honey or with fresh fruit and cream… or with ice cream and chocolate sauce for dessert.
Note: I find it works better to measure ingredients by volume in this recipe. If your starter is quite thick (mine was) add 1/4 cup water. The batter needs to be thick but pourable – the consistency of American pancake batter.
|Served with Bananas Foster and Greek yoghurt – yum!|