These waffles are made with sourdough discard and a blend of flours. I love incorporating ancient grains into my recipes- they add a boost of nutrition and a depth of flavor. Barley is deep and earthy, if you can find the purple variety it will turn your baked goods a playful shade. If you don’t have barley flour try replacing it with spelt, buckwheat or whole wheat! You can also use all AP flour in this recipe. Dress ‘em up with fresh whipped cream and seasonal berries or drizzle with maple syrup.
Buttermilk and Barley Sourdough Waffles
Description
These waffles are made with sourdough discard and a blend of flours. I love incorporating ancient grains into my recipes- they add a boost of nutrition and a depth of flavor. Barley is deep and earthy, if you can find the purple variety it will turn your baked goods a playful shade. If you don’t have barley flour try replacing it with spelt, buckwheat or whole wheat! You can also use all AP flour in this recipe. Dress ‘em up with fresh whipped cream and seasonal berries or drizzle with maple syrup.
Ingredients
Overnight Batter
¾ cup (200 g) sourdough disscard
1 cup buttermilk (or milk)
2 large eggs (whisked)
2 tablespoons honey
1 teaspoon vanilla
4 tablespoons butter (melted)
1 cup all purpose flour
1 cup purple barley flour
Before Cooking
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Instructions
- In a large mixing bowl, whisk together the sourdough starter, eggs, buttermilk, honey, vanilla extract, melted butter and flour until well combined. Cover the bowl and let rest on a counter top at room temperature overnight or up to 12 hours.
- The next morning: Add the baking soda, baking powder and salt to the batter, stir and let the batter rest while you preheat the waffle iron,
- Plug in your waffle iron and spray (I like avocado oil spray). Pour batter into the prepared waffle maker and cook according to manufactures instructions. Repeat with remaining batter.
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