These are the kind of waffles Doug and I eat about 3-4 times a week. These are made simply from my whole wheat starter in the fridge. Sometimes that started has sat untouched for several days in my fridge; it doesn't matter. Without having to add more flour, I can count on the ease of preparation along with a real nutritional punch. Assuming you have at least one cup of starter to use, this works great for 2 people. If you want to use this method for more people, just stir more flour and water into your starter the night before. After adding to your starter, you can keep it in your fridge or place on the counter overnight. Either/or. Morning is here; just stir it up! After using the starter, add another cup of flour and some water to the jar, ready for the next time.
RECIPE DIRECTIONS: Yield 4 waffles; feeds 2 adults.
For every 1 cup sourdough starter add:
1 egg
2 Tablespoons coconut oil, or melted butter
1/2 mashed ripe banana or 2 Tablespoons real maple syrup (may omit either)
1/2 teaspoon refined salt
Buttermilk for thinning, if necessary. (With my whole wheat starter, I generally need to thin the batter somewhat)
Stir the above ingredients to incorporate. Last, add:
1/4 teaspoon soda. Sprinkle on top and stir in.
Spoon onto hot waffle iron. Bake until golden brown and crispy. For pancakes, spoon onto hot griddle and fry until bubbly on top and golden brown on bottom; flip.