Need to use up a good heaping cup of that extra sourdough starter? These light, crunchy sourdough waffles will do the trick. Using coconut milk in this recipe gives it a hint of coconut and a ton of good vitamins.
- 1 cup sourdough starter
- 1 cup all purpose flour
- 1 cup wheat flour
- 2 cups coconut milk
- 2 tbsp brown sugar
- 2 eggs
- ¼ cup melted butter
- ½ tsp salt
- 1 tsp baking soda
- 1 tbsp vanilla
- The night before you cook your waffles, prepare the sponge. Mix the flour, coconut, milk and starter together. Cover it and let it sit overnight.
- The next morning, mix in the rest of the ingredients.
- Cook the waffles in your waffle iron, or cook them as pancakes in a pan.
Sourdough Waffles with Coconut Milk Tips
Make sure your bowl is sufficiently large enough to hold all your batter and account for expansion. Overnight the sourdough will consume parts of the flour and create carbon dioxide resulting in the sponge rising. In the morning when you add the baking soda it will rise again so make sure you have a large enough bowl!
It may seem like this recipe has a lot of butter, and it does, but it is for a good reason, the butter helps the waffles not stick to your waffle iron. If you reduce the amount of fat, you may have a hard time removing your waffles in one piece.
This batter is very sticky and unlike regular non-fermented waffle batter. This is normal and nothing to worry about.
It is important to begin these waffles the night before so that the sponge has time to ferment and break down the flour.