We love waffles.
Waffle Wednesday has become a family tradition that we all look forward to. More than once, on a Tuesday morning, my daughter has walked out to the dining room table and registered dismay that it wasn't Wednesday yet and there were no waffles.
For the first seven years of our marriage, I made buttermilk waffles. Occasionally I'd try a new recipe but Ed always asked me to go back to my old original. We enjoyed the beaten egg white recipe for a few weeks, but it meant some extra steps that I'm not always excited about so early in the morning.
My husband knows that I just enjoy trying new recipes and honestly want his opinion. A year ago, I first made these sourdough waffles. I thought I'd hear once again "I'll take the normal waffle recipe." But I had found a new normal. I've adjusted, adapted, tried other sourdough recipes and decided this is the winner. I never liked all whole wheat flour in waffles until finding this recipe. I think the overnight soak lightens the flavor, or something.
Come over on Wednesday morning and the aroma of sourdough waffles will greet you at the door. Just don't expect there to be any left for you unless you get here before the children are up!
2 cups whole wheat flour
1 cup of active sourdough starter
2 cup milk
2 T honey ( I just drizzle some in.)
1/4 cup melted butter
1/2 tsp salt
1 tsp baking soda
In the evening: Mix flour, starter, and milk together. Cover lightly and sit at room temperature overnight.
In the morning: Whisk together the eggs and butter. Mix into flour mixture with honey and salt. Sprinkle the baking soda over the batter and stir in just until combined. The soda should immediately react to the sourdough and become bubbly. Cook in waffle iron. My iron holds one cup of batter and cooks for 3 1/2 minutes.
We love these spread with peanut butter and syrup!