I recently bought a stovetop cast-iron waffle iron from Rome Industries, and I have been having so much fun making beautiful crispy sourdough waffles. This is a delicious way to use up your sourdough starter. Because the flour is fermented, most anti-nutrients are eliminated and digestibility is greatly improved. And did I mention it’s delicious?
2 cups sourdough starter
3/4 cup plain yogurt
1 tsp baking powder
A few dashes cinnamon (optional)
Mix all ingredients together and make waffles according to instructions for your waffle iron.
If using the cast-iron waffle iron from Rome Industries, heat both halves of the iron on medium-low heat for 3 minutes. Rub both sides generously with butter. Add 1/3 cup of batter, and cook on medium-low heat for 2 and a half minutes on each side. You will have to experiment a bit to see what the best cooking times are for your stove.
Serve and enjoy! I love to eat these crispy waffles with sour cream and a bit of maple syrup or jam.
How do I make sour dough starter?
I make sourdough waffles from time to time. Be aware that sourdough does not brown as much as conventional batters. So if you wait for the thing to be uniformly golden like a restaurant or eggo waffle, you might be waiting forever.
This is the first thing I’ve made with my first sourdough starter. I am very impressed—I expected it to have a sourdough-y flavor but they didn’t at all. I did add a bit of pink Himalayan salt to the batter after the first waffle—I feel like they were a tad bland before the salt, but that’s just personal preference!