This is a deceptively simple recipe which produces a delicate waffle that showcases the sourdough flavor of your starter. The waffles are so light and airy, and the egg whites help them remain crisp. This recipe makes three waffles, but can easily be doubled or tripled. Enjoy!
- 1 1/2 cups of starter mix (see note below)
- 2 egg whites
- 1 egg yolk
- 2 tbl melted butter
- 1/2 tsp baking soda
- At least 12 hours before making this recipe, take out a 1/2 cup sourdough starter from your refrigerator crock and place in a glass bowl. Add 1 cup of flour and 1 cup of water and stir until mixed. Then cover loosely with a tea towel or plastic wrap. Let stand at room temperature overnight until you’re ready to make waffles.
- Turn on your waffle iron and let it get hot.
- Whip the egg whites until stiff and set aside.
- Add the egg yolk, sugar and melted butter to the starter mix in the bowl.
- Stir in the baking soda.
- Fold in the egg whites.
- Grease/spray your waffle iron and start making waffles.