• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Bread & Buns
    • Breakfast
    • Brunch
    • Cakes
    • Canapés
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Foraged Food
    • Fika
    • Fish
    • Healthy
    • Lunch
    • Main
    • Meat
    • Pickling
    • Preserving
    • Scandinavian
    • Snacks
    • Sourdough Baking
    • Soups
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Events
  • About
  • Contact
  • Photography

Sourdough Waffles

8th July 2020 By Louise Leave a Comment

Sourdough waffles with blackcurrant compote.

Sourdough waffles with blackcurrant compote.

If you’re a sourdough baker, you’ll know that you have to discard starter in order keep it really active. I never like throwing anything away, even if it’s only flour and water. Well Sourdough waffles are the easiest and tastiest way to use up that sourdough discard. Very much the same method as making pancakes, as simple as that. They can be also be made sweet or savoury, the perfect brunch treat.

White sourdough starter

You probably don’t discard this much sourdough starter in one feed, that’s okay, you can store the discard in the fridge until you’ve built up to the right amount over a few days.  The starter will become more tangy with time, adding flavour to the waffles.

sourdough waffles
Print Recipe

Sourdough Waffles

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast/Brunch
Servings: 6 waffles

Equipment

  • Waffle iron

Ingredients

  • 200 g white sourdough starter 100% hydration, meaning equal quantities of flour/water
  • 100 g milk
  • 2 large eggs
  • 110 g plain flour
  • 1 ¼ teaspoons bicarbonate of soda
  • 20 g caster sugar omit if you’re making savoury
  • A good pinch sea salt
  • 20 g butter melted

Instructions

  • Whisk the eggs with the starter and milk. In a separate bowl blend the flour, sugar, bicarbonate of soda and salt. Add this to the wet ingredients and whisk until you have a smooth batter. Finally whisk in the melted butter.
  • Heat the waffle iron and brush with a little oil or butter before adding the batter. Ladle a little batter onto the hot waffle iron and shut the lid. Bake for 3-4 minutes. Serve with berry compote and thick Greek style yogurt.
sourdough waffles with Blackcurrant Compote

sourdough waffles with Blackcurrant Compote

Tips:

  • Omit the sugar and serve with smoked salmon, avocado and creme fraiche, top with a sprinkling of chopped chives.
  • For a savoury vegetarian version, top with mashed avocado and roasted spiced chickpeas.
  • Add a teaspoon of cinnamon to the batter and serve with a little maple syrup and Greek style yogurt.

Share this:

  • Print
  • Facebook
  • Twitter
  • Pinterest

Filed Under: Baking, Breakfast, Brunch, Sourdough Baking, Vegetarian Tagged With: baking, scandinavian flavours, sourdough starter

Previous Post: « Swedish Vetebröd with Rhubarb & Cardamom
Next Post: Blackcurrant Rippled Ice-Cream »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

Topics

  • Facebook
  • Instagram
  • Pinterest

Newsletter

Please subscribe to receive all new recipes by email.

Latest posts

Easter Salad of Quails Eggs & Hasselback Potatoes

Saffron Spiced Easter Salad

30th March 2021

Swedish Saffron and Vanilla Buns

30th March 2021

Nettle & Pine Nut Parcels with Whipped Feta

Nettle & Pine Nut Parcels with Whipped Feta

25th March 2021

Rhubarb & Ginger Cake

Rhubarb & Ginger Cake with Coconut Kefir

11th March 2021

Seared Sea Trout with Lemongrass Veloute

Seared Sea Trout with Pea & Lemongrass Velouté

5th March 2021

Footer

Follow Me on Instagram

I hope you all had a good Easter weekend and were I hope you all had a good Easter weekend and were able to catch up with family or friends after time apart. 

I just wanted to jump on here this morning to say I’m taking a little step back from Instagram for a while to dedicate time to recipe development and research. You’ll find me on stories though, I’m not completely disappearing. Hopefully you can bear with me for a few weeks. 😊
Have a great short week friends.
Easter Saturday lunch ~ scrumptious Beetroot Cured Easter Saturday lunch ~ scrumptious Beetroot Cured Gravlax with Mustard Sauce and delicious crispbread courtesy of @petersyard [gifted]

Life’s good with these little details.
Happy Easter ~ Glad Påsk 🐣 Hope you all enjo Happy Easter ~ Glad Påsk 🐣 

Hope you all enjoy the lovely long weekend.
🌱Wild Garlic Garganelli & Purple Sprouting Broc 🌱Wild Garlic Garganelli & Purple Sprouting Broccoli 🌱

Subtle flavours of garlic with purple sprouting, lemon, butter & Parmesan.  Simple pleasures in the last rays of sunshine 😊
Wild Garlic Garganelli 🌱 What do you do when y Wild Garlic Garganelli 🌱

What do you do when you find yourself with lots of wild garlic and a delivery of fresh eggs? You make pasta of course!  With the season just beginning, it’s just too tempting not to use these fragrant leaves in just about everything.
What have you been making with your wild garlic?

Copyright © 2021 · Nordic Kitchen stories | Cookie Notice | Website by Callia Web