I know what you’re probably thinking, “Kelsey, Christmas was last week!”
Yes, yes it was.
As we approached Christmas and the New Year, Daniel and I talked about which traditions we want to start or continue from our upbringings. One I hope succeeds is Sourdough Waffles on Christmas Eve.
Isn’t it true that if you do something twice, it becomes a tradition? So I guess it’s okay to say we’re starting a tradition that will become a tradition next year.
We’ll see. For now, I’ll make these throughout the year and try to remember to keep the tradition alive next Christmas.
In the meantime, if you do make this, please let me know what you think! Sourdough can be an exciting or terrifying venture. The flavor of these waffles are superb and I love topping them off with some homemade apple butter or maple syrup.
I made these the morning of Christmas Eve so we could have them for dinner but I usually make them overnight as described in the instructions below. I adapted this for us from this recipe by King Arthur Flour.
Delicious Sourdough recipe for waffles or pancakes.
- 1/4 cup sourdough starter fed
- 1/4 cup flour
- 1/4 cup buttermilk
- pinch salt
- 1 Tbsp coconut oil or other oil
- 1/4 tsp baking soda
- 1 egg beaten
The night before, mix starter, flour, and buttermilk in container.
Cover and let rest on counter overnight.
If using waffle iron, preheat and prep.
If using grill, preheat and prep.
Mix remaining ingredients in small bowl.
Add to overnight batter and mix to combine.
Add batter to preheated iron or pan and brown on both sides.
Serve with your favorite toppings!
- The baking soda will interact with batter and will need to be used soon after mixed.
- Leftover waffles or pancakes are able to be frozen and reheated in the oven or toaster.
- I usually mix all purpose and whole wheat flour together 1/2 and 1/2.
- If you don't have buttermilk, use lemon juice to add acidity to the recipe.