Whole Wheat Sourdough Waffles

Whole Wheat Sourdough Waffles  [Click to print recipe]

(Adapted from The Perfect Loaf)

Makes 11 small pieces of waffles

200g Greek yogurt
62g butter, melted and cooled

46g water
50g sourdough starter
30g whole wheat flour
95g all purpose flour
11g sugar

2 tsp of vanilla extract (how to make homemade vanilla extract)

1 large egg
1/2 tsp salt
1/2 tsp baking soda, sifted

The night before:
Whisk together yogurt, melted butter, water and sourdough starter. Sift the flours and mix it into the wet ingredients top form a uniform batter.
Cover the mixture and leave it in the fridge to ferment overnight.

The next morning:

Let large egg come to room temperature as the egg white will whip up faster when it is warm.
Separate the egg yolk from the egg white. Fold in egg yolk, sifted baking soda and salt into the overnight batter.
Whip egg white till stiff peaks and fold into the batter until just incorporated. Be careful not to over mix the batter.
Heat up waffle machine or iron according to manufacturer's instructions and start cooking the waffles.
These can be easily transformed into pancakes if you do not own a waffle iron or machine. Just use a regular non-stick pan and cook it like pancakes.
They are best when hot out of the waffle iron; crispy on the outside and tender on the inside. The outside stayed crispy even after they are cooled. Then, drizzle them with real maple syrup and a slather of good quality salted butter. I had mine dipped into melted 70% dark Callebaut chocolate.
That's makes a good morning. 

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