We've absolutely been loving eating sourdough waffles. We like to eat them for breakfast, then freeze any leftovers to eat later in the week. I typically make them plain or with apples and cinnamon in them, but we had these wonderful organic blueberries and fresh lemons, so I thought I'd experiment with making lemon-blueberry waffles. They were a hit! Absolutely our favorite version of sourdough waffles to date. Don't forget, you do have to mix together a few things the night before so the starter has time to grow before morning! Enjoy!
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Lemon-Blueberry Sourdough Waffles!
Makes 18 waffles
(My waffle iron makes 6 waffles at a time, and I can fill it 3x)
Mix in a 4 cup tupperware the night before you want your waffles:
1 cup white rice flour
1/2 tsp xanthan gum
Add and mix in, just until combined:
1 cup water (filtered, if your water contains chlorine)
1 cup gluten-free sourdough starter
Put the tupperware lid on tightly, and let rest overnight at room temperature. This mixture will grow naturally overnight due to the yeast, so make sure your container is at least a 4 cup container and can be fully closed.
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In the morning, preheat your waffle iron.
Mix together in a large bowl:
2 eggs
5 Tbsp oil
1 Tbsp maple syrup
1 tsp vanilla bean paste (or extract)
1 tsp cinnamon (optional, but I like the flavor)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Mixture from last night (starter/flour/water)
After mixing, fold in:
zest of 2 meyer lemons (or regular lemons)
1 1/2 - 2 cups fresh blueberries, rinsed
Butter waffle iron lightly each time you use it. Cook batter in pre-heated waffle iron until nicely browned and crispy. Remove from waffle iron and place on cooling rack (I do this even when making my favorite plain or apple-cinnamon waffles, because it keeps them from ever getting soggy on the bottom, especially if I make extras to freeze).
Delicious served with maple syrup and whipped cream, but easily stand on their own without any toppings at all! Enjoy!
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Lemon-Blueberry Sourdough Waffles topped with fresh maple syrup and whipped cream, ready for eating!
Lemon-Blueberry Sourdough Waffles!
Makes 18 waffles
(My waffle iron makes 6 waffles at a time, and I can fill it 3x)
Mix in a 4 cup tupperware the night before you want your waffles:
1 cup white rice flour
1/2 tsp xanthan gum
Add and mix in, just until combined:
1 cup water (filtered, if your water contains chlorine)
1 cup gluten-free sourdough starter
Put the tupperware lid on tightly, and let rest overnight at room temperature. This mixture will grow naturally overnight due to the yeast, so make sure your container is at least a 4 cup container and can be fully closed.
I find the mixture tends to look like this in the morning - nicely filled with air pockets.
In the morning, preheat your waffle iron.
Mix together in a large bowl:
2 eggs
5 Tbsp oil
1 Tbsp maple syrup
1 tsp vanilla bean paste (or extract)
1 tsp cinnamon (optional, but I like the flavor)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Mixture from last night (starter/flour/water)
After mixing, fold in:
zest of 2 meyer lemons (or regular lemons)
1 1/2 - 2 cups fresh blueberries, rinsed
The batter has lovely flecks of lemon zest in it, and is full of fresh blueberries.
Nicely browned and ready to move to a cooling rack.
Topped with maple syrup, ready to be eaten! Yum!
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