Sourdough Discard Waffles

from ButterYum

makes 12-14 mini waffles (4-inch)

Ingredients

• • 5 ounces (by weight) all purpose flour

  • 1 1/2 tablespoons (4 1/2 teaspoons) baking powder

  • 3 tablespoons granulated sugar

  • 1 teaspoon fine salt

  • 8 ounces (by weight) sourdough discard (or sourdough starter)

  • 6 tablespoons butter, melted

  • 1/2 cup milk or milk substitute

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

Instructions

• • Preheat mini waffle maker.

  • In a medium mixing bowl, whisk together the flour, baking powder, sugar, and salt.

  • Add the remaining ingredients and whisk until completely combined.

  • Use a #20 scoop to portion the perfect amount of batter for each waffle (no need to grease or spray this waffle maker).

  • Allow waffles to cook until brown on both sides (or until the amount of steam escaping from the waffle maker decreases greatly), about 3 minutes.

Notes

• • I find there’s no need to grease, butter, or spray my mini waffle maker. Yours may be different.

  • I allow my mini waffle maker to reheat for a minute or so after every 2 or 3 waffles.

  • Leftover waffles freeze beautifully - I simple allow them to cool completely, then stack them in a zip-top storage bag. Reheat from frozen in a toaster or toaster oven.

adapted from serious eats