Sourdough Discard Multigrain Waffles
- frdom5
- 1 day ago
- 2 min read
Ingredients
1½ cups sourdough discard unfed
1 cup evaporated milk*
¾ cup whole wheat or multigrain flour**
1 cup all-purpose flour
3 tablespoons melted butter or vegetable oil
4 large eggs, beaten
2 tablespoon brown sugar
1 teaspoon salt
2 teaspoon vanilla extract
1 teaspoon baking soda
*The evaporated milk combines with the water n the starter to make a tender crumb for the waffles.
**I keep a multigrain blend in my pantry at all times: 2 parts whole wheat flour, 1 part quick cooking oatmeal (NOT instant) and one part yellow cornmeal. Sometimes I'll drop in a tablespoon of wheat germ or flaxseed meal as well.
Directions
In a large mixing bowl, combine sourdough discard, evaporated milk, wheat flour and all-purpose flour. Mix until smooth and allow to sit on the counter, lightly covered, for 1 to 3 hours.
When ready to make the waffles, stir in all the remaining ingredients and mix until fully combined.
Allow the batter to rest for 5 minutes. It should be slightly thinner than pancake batter, so adjust the liquid or flour as needed. Preheat your waffle iron and pour in batter according to the manufacturer’s instructions--mine uses a scant cup of batter per waffle. This recipe works especially well in the flip-style Belgian waffle makers. Cook until golden brown and crisp. Carefully remove the waffles and serve warm.
Notes
--I don't do a lot of sourdough baking, but I do keep a starter going in the fridge just in case. When I need to renew my starter, which I do about once a week, I use the discard to make quick breads like pancakes, muffins and biscuits. My favorite discard recipe, however, is these waffles. I'll make a batch and after cooling them completely, put them in the freezer, wrapped individually. Then when I want a hearty breakfast, I pop one in the microwave for about 45 seconds, then put them in the toaster oven until the edges are crispy--just as good as fresh from the waffle iron!
