Light, chewy with a very slight sourdough aftertaste. Try these for your next weekend brunch.
Breakfast, Brunch, Main Course, Side Dish, Snack
For Overnight Sponge
All purpose flour
(or 1 cup yogurt & 1 cup water mixed together)
For Waffle Batter
(or melted butter)
In a large mixing bowl, stir 1 cup sourdough discard, 2 cups flour, 2 tbsp sugar, and 2 cups buttermilk till well mixed.
Cover and let rest at room temp for about 12 hours (overnight).
In a small mixing bowl, beat the 2 large eggs, 4 tbsp oil (or melted butter) and pour into the overnight sponge.
Add the 3/4 tsp salt, and 1 tsp baking soda.
Heat up and grease your waffle iron, and pour batter into the waffle iron and bake according to you waffle iron instructions.
Serve immediately. Or keep warm till ready to eat.
You can totally turn these waffles into pancakes. It's the exact same recipe, just cook in a pan like you would pancakes instead of in a waffle iron!