Are you looking for new things to do with your sourdough starter? These blueberry waffles are just the thing! Serve with strawberries and maple whipped cream for a patriotic treat or just enjoy with some syrup for a weekend breakfast or brunch delight!
Sponge (best if made the night before, but not absolutely necessary)
1cupsourdough discardor starter unfed straight from the fridge
2cupsall-purpose flour
2Tablespoongranulated sugar
2cupsbuttermilkor milk soured with a bit of lemon juice
Batter
2eggs
1cupblueberries
¼cupvegetable oil
¾teaspoonsalt
1teaspoonbaking soda
toppings of choicemaple syrup, whipped cream, additional berries etc.
Instructions
Stir together all of the sponge ingredients, cover with plastic wrap and let sit at room temperature overnight. *
When you are ready to make the waffles, place the eggs and blueberries in a blender and mix until the blueberries are finely chopped and mixture has a nice blue color. It doesn’t have to be perfectly smooth, just mostly pureed.
Stir egg/berry mixture, oil, salt and baking soda into sponge.
Preheat your waffle iron and spray it with cooking spray. Fill 2/3 full and cook until golden brown.
Remove from waffle iron. They are the best if served immediately, but can be held in a warm oven if you want to serve the whole batch at once. I put them on a cooling rack over a baking sheet in a 250 F oven until ready to serve.
Garnish with berries, syrup and maple whipped cream and watch them disappear.
Notes
*If you can’t start the sponge the night before, warm the butter milk before you stir it in. Then let sit at room temperature (or in the oven with the light on) for as long as is feasible before you mix in the rest of the ingredients. If you are on a really short timeline, increase the baking soda slightly and proceed.You can substitute up to half of the flour with whole wheat flour if you would like to include whole grains.