My housemate Simone is a big fan of homemade waffles. As a child she frequently had them for dinner! Her usual recipe is similar to pancake mix, but on this occasion she made Belgium waffles.
Belgium waffles differ from typical waffles because they use yeast in the recipe. As a yeast-free household Simone decided to have a go making sourdough Belgium waffles.
You will need to start in the morning by mixing 1 cup of sourdough starter, 1.5 cups of plain flour and 1 cup of warm water. Leave the mixture to develop during the day ready for waffles in the evening
Time-lapse, it is now evening. In a separate bowl beat 1 teaspoon salt, 2 tablespoons honey, 5 tablespoons butter, 2 eggs and 2 teaspoons of bi-carb soda. Stir the sourdough mixture into the bowl.
Serve with your preferred toppings. On this occasion we had:
- Avocado, brie and marinated mushroom
- Mushroom pate, avocado and cheddar
- Dark chocolate and honey
- Dark chocolate, apricot and slivered almond
- Sourdough mix: 1C sourdough starter, 1C water, 1.5C plain flour
- Waffle mix: 1t salt, 2T honey, 5T butter, 2 eggs, and 2t bi-carb soda
- 2 bowls
- electric beater
- waffle iron
- Make the sourdough mixture by combining the sourdough starter, water and flour in a bowl. Leave for 8 hours.
- Beat the waffle mix ingredients together with an electric beater
- Stir the sourdough mixture into the waffle batter.
- Spoon into the waffle iron and cook until crispy.