When I have accumulated a big tub of sourdough discard, I will make sourdough waffles. They are yummy as afternoon tea snacks or even breakfast.
Ingredients
120g unfed sourdough discard (reduce if using more egg)
200g fresh milk
22g melted butter
23g egg (lightly whisked)
120g plain flour
8g baking powder
14g sugar
1/2 tsp salt
Method
1. Make sure waffle pan is well oiled and piping hot (i.e. smoking).
2. Mix sourdough discard with melted butter and egg using a whisk until well combined.
3. Add milk and whisk to combine.
4. Add sugar, salt, plain flour and baking powder. Use whisk to gently fold in. Do not overmix.
5. Spoon the batter into hot waffle pan and cook for 2 to 3.5minutes (medium-low heat) on each side or until the waffle is golden brown.
6. Enjoy the waffles while they are warm. They are crispy on the outside and fluffy inside. The waffles will soften after a few hours, but will turn crispy again if you toast them in the oven.
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