I got your mouth watering there, didn’t I? I’m pretty sure it was the bacon that did it, right?
Bacon is boss.
Since I tried my hand at Sourdough English Muffins, and shared how easy they were to make, I’ve had a couple of friends express an interest in sourdough. I was more than happy to oblige with some starter and a few tips, but you know… that’s just not good enough. If I was really a good friend I’d share this waffle recipe, because even without adding bacon, these are hands-down the best waffles I’ve ever had.
If I was an even better friend, I’d share some of my homemade apple-butter to top the waffles.
So… um, here’s the recipe!
I make a big batch a couple of times a month so I can freeze the extras. Freezer waffles have never been better.
- 1 cup sourdough starter
- 2 cups warm water or milk
- 2 cups flour (wheat, white, rye or combination)
- 1 egg
- ¼ cup melted coconut oil or olive oil
- ¼ cup milk
- 1 tsp. salt
- 1 tsp baking soda
- The night before you wish to make waffles, prepare a basic sourdough batter by combining 1 cup of starter, 2 cups warm water or milk and 2 cups of flour in a large non-metallic bowl. Stir well, cover with a clean kitchen towel and place in a warm place.
- The next morning, remove approximately 1 cup of batter (or whatever will leave about 4 cups batter in your bowl) to use as your starter for next time.
- Plug in your waffle iron to get it heating.
- To your 4 cups of batter add egg, oil and milk. Stir well.
- If you want to add any mix-ins, do so now.
- Sprinkle salt and baking soda over mixture and stir gently. Allow to sit for five minutes. You should be able to see the soda reacting with the sourdough. The batter will grow before your eyes.
- If mixture appears too thick add a bit more milk.
- Ladle onto hot waffle iron and prepare as usual.
Note: If you don’t have sourdough starter, you can easily make some, buy some or if you are local, come get some from me.
Once you’ve got it, feed it flour and water about once a week and you will have starter for years.