sourdough waffles

Woke up feeling ambitious and decided to make sourdough waffles my entire personality today. 🧇 Between bagging cookies and feeding the starter, I think I’ve officially mastered the art of the 'Kitchen Shuffle.' 💃

​Recipe is in the link! How do we feel about the waffle tower? Too much? Or just enough? 👇

​🧇 The "Instant" Sourdough Power Waffles

​(Doubled Batch: Makes ~16-20 large waffles | No Overnight Prep Required)

​The Ingredients

​Sourdough Starter: 2 cups (450g) — Straight from the fridge is fine!

​Eggs: 4 large

​Buttermilk: 1 cup — (If you like them thinner/crispier, go up to 1 ½ cups)

​Melted Butter: ½ cup (1 stick)

​All-Purpose Flour: 2 cups — (You can sub 1 cup for Whole Wheat for that "nutty" flavor)

​Sugar: 4 tablespoons — (Extra sugar helps with browning since there's no long ferment)

​Baking Powder: 2 teaspoons — (Essential for the "instant" rise)

​Baking Soda: 1 teaspoon

​Salt: 1 teaspoon

​🚀 The "Power" Boosts

​Protein: 2-3 scoops of Vanilla or Unflavored Protein Powder.

​Flavor: 2 teaspoons Vanilla Extract.

​🥣 The 15-Minute Method

​Whisk the Wet: In a giant bowl, combine your starter, eggs, buttermilk, melted butter, and vanilla. Whisk until smooth.

​Add the Dry: Dump the flour, sugar, baking powder, baking soda, salt, and protein powder right on top.

​The Fold: Mix until just combined. Don't overwork it! If there are a few lumps, leave them—they make the waffles tender.

​The Rest (The "Coffee Break"): Let the batter sit for 10-15 minutes. This is the secret for non-overnight waffles. It lets the leavening activate and the flour hydrate.

​The Bake: Pour into your hot 80s GE iron. Wait for the "poof" and the steam to stop!

​❄️ The "Everything Chef" Storage

​Freeze: Let them cool completely on a rack, then bag them up.

​The Airfyer Trick: Reheat from frozen at 350°F for 4 minutes in your French door air fryer for that "fresh-baked" crunch.

#SourdoughDiscard #WaffleRecipe #HighProteinBreakfast #EverythingChef #QuickRecipes

8 hours agoEdited to

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