Light and Delicious Sourdough Waffles

Step 1

In a large bowl, combine the flour, milk and sourdough starter and mix it well together. Cover the bowl with a dinner plate to stop the batter drying out, and leave it to stand on the bench for 4-6 hours. Alternatively, place the batter in the fridge overnight.

Step 2

Once the batter has fermented, separate the eggs. Add the egg whites to a clean bowl. Add the egg yolks to the batter and mix them in alongside the sugar, melted butter and salt.

Step 3

Pre-heat and grease your waffle iron.

Step 4

Using a mixer, whip the egg whites until stiff peaks form.

Step 5

Sprinkle the baking soda over the batter, breaking up any clumps with your fingers. Stir it in. Then, gently fold in the whipped egg whites.

Step 6

Pour approx. 1/2 cup of batter for each waffle into the waffle maker and bake them until golden brown and crispy. Serve with all your favourite toppings.

Step 7

These waffles are best eaten straight from the waffle iron, while they are still crispy. They can also be frozen for future meals, and reheated by placing in the toaster.