Let's put an end to your waffle waffling. If you're going to waffle, make it count. We make ours worth it by making it with sourdough. You can go sweet, savory, or a combination of the two. There is lots of room for play with endless topabilities, er possibilities. Strawberries, maple syrup, an egg, or you can go savory with some chicken. We recently went to an excellent farm-to-table restaurant and their special that night was a Smoked Quail on a Waffle. It was a seriously enjoyable savory experience!
In our last post about Sourdough, we covered SOME of the benefits of sourdough. There are even many more. We'll get into those in future sourdough posts!
We recently picked up this cast iron waffle iron from Amazon. We seasoned it a couple of times before it was ready to rock! It's been several years since I last ate a homemade waffle, with most of my waffle experience coming from the less then excellent Eggo Waffles of my youth. These sourdough based waffles cooked in the cast iron skillet become nice and crisp on the outside, while being soft and fluffy on the inside.
Recipe adapted from Cultures for Health
1-1/4 cup freshly ground buckwheat
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 egg, gently whisked
1 cup sourdough starter
1/4 cup melted ghee
3/4 cup water
Preheat waffle iron.
In a large bowl, mix the dry ingredients. In a separate bowl beat the egg then mix in the sourdough, ghee, and water.
Combine the wet and dry ingredients just until the dry ingredients are moistened. Add flour if necessary to thicken, or water to thin. Be mindful not to over mix.
Pour 1/4 to 1/2 cup of batter on the waffle iron. Cook until golden brown. Serve with maple syrup and butter.
For a savory version, add 2 teaspoons of sea salt to the batter and serve with roasted vegetables or grilled meat.
Photo Courtesy of Kaia Harper.