Ingredients
Method
The first evening
- The first afternoon feed your sourdough starter. Make sure it's nice and bubbly before using.
- That evening mix 1 cup of sourdough starter, 2 cups of milk, and 2 1/2 cups of flour. Mix the ingredients just so they're all wet being careful not to over mix.
- Cover your bowl with foil or plastic wrap and leave sitting on the counter over night until the next morning. If you are wanting to cook them later in the day you can place the batter in the refrigerator. Also if you are using a container with an air tight lid be sure to leave it cracked on one side or the lid might pop off from the pressure that is built up from the fermenting process.
The next morning
- Add the rest of the ingredients on top of the batter (see picture above) Whisk everything together while the ingredients are still on top of the batter. Then once all of those ingredients are mixed together whisk everything together.
- Plug in your waffle maker and wait until it's good and hot. Once it's hot, begin to ladle one heaping scoop of batter in the center of the waffle maker.
- Close the lid and let it cook for 5 minutes. Once the 5 minutes are up, check for crispiness. If it's not as crispy as you'd like, close the waffle maker again and check every couple minutes until the desired crispiness is reached.
- Enjoy with any topping you'd like!
Notes
- Store in a baggie or air tight container. To reheat just place them in the toaster for a few minutes. They will be as if you just made them!