There is nothing I love more than the morning ritual of breakfast. My breakfast routine doesn't vary greatly from week to week- breakfast at my desk during the work week, on Saturday a quiet breakfast in the garden after a morning at the gym and a big lazy breakfast with my better half on Sunday.
With my love of breakfast, it is surprising that homemade waffles haven't been in my weekly rotation more often. The things is, I had a horrible experience/meltdown the few attempts I made at making waffles and never went back to try again- that is until recently. My problem, come to find out was not letting the waffle iron heat up correctly, combined with rushing the cooking process lead to a disastrous waffle making experience. Once I learned to be a bit more patient, waffles have been a great success, and that is such a good thing- it makes me very, very happy indeed.
I have grown to love waffle making almost as much as I love making pancakes- the best part of my newly acquired skill is being able to make a big batch of waffles to freeze for the week. Using my sourdough starter for waffles has been amazing, especially with the warmer months ahead of us I definitely do not want to be turning on my oven to bake loaves of bread. This is where recipes for making sourdough waffles and grilled sourdough pizza come in handy.
The batter base is versatile- simply sub in the cup of blueberries for your favorite berry or chocolate chips. Almond extract and other spices for the cinnamon can easily be swapped in and out- customize to your liking. Justin is very traditional and prefers pure maple syrup on his stack of waffles- I on the other hand love a variety; fruit compote or more fresh berries with coconut whipped cream - both options are amazing!
Blueberry Cinnamon Sourdough Waffles
makes 6 waffles
you will need:
1 cup sourdough starter - room temp
1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
1 tbsp cinnamon
2 tsp pure vanilla extract
1 cup Almond milk or other non dairy milk
1 cup blueberries
coconut oil spray or vegan butter for greasing the waffle iron
maple syrup, berries or coconut whipped cream for serving
Turn on waffle iron to pre heat.
Place sourdough starter through almond milk in a medium mixing bowl- stir until well mixed.
Fold in blueberries.
Spray pre heated iron waffle and pour just under 1/2 cup into each waffle square (my maker has 2 side x side) close cover and cook according to your waffle maker.
Remove cooked waffles from iron and place on a wire rack to cool before freezing or serve immediately. Waffles can be held in the oven at 170* until your batch is complete.
Serve with maple syrup, fresh berries or coconut whipped cream.