Eightyrecipes
Raspberry Sourdough Waffles
Crisp raspberry sourdough waffles made with a cup of starter or discard, with whole berries folded through the batter.
Ingredients
- 1 cup sourdough starter 240 g, active or discard
- 1 3/4 cups milk 420 ml
- 2 large eggs
- 4 tbsp unsalted butter 56 g, melted
- 2 tbsp sugar 25 g, optional but helps browning
- 1 tsp vanilla extract 5 ml
- 2 cups all-purpose flour 250 g
- 1 tsp baking soda 5 g
- 1/2 tsp fine sea salt 3 g
- 1 cup raspberries 120 g, fresh or frozen
Instructions
- Preheat the waffle iron fully, according to the manufacturer's instructions.
- In a large bowl, whisk together the sourdough starter, milk, eggs, melted butter, sugar and vanilla extract until smooth.
- Add the flour, baking soda and salt. Stir gently until just combined. Do not overmix.
- Fold the raspberries into the batter gently, keeping them whole.
- Pour the batter into the hot waffle iron.
- Cook until the waffles are deeply golden and crisp on the outside.
- Lift them onto a wire rack and serve warm.
Notes
Nutrition values are an estimate. Fold the raspberries in whole and use them straight from frozen, since crushed fruit releases water and steams the waffle soft. Rest the cooked waffles on a wire rack rather than stacking them on a plate, or the crust softens within a minute.
Nutrition
Nutrition is an estimate, calculated automatically.
Tried this recipe?Tag @eightyrecipes on Instagram and Pinterest, we love to see it. ★ Leave a rating