I’ve discovered the deliciousness of sourdough – and the simplicity of making it. I’ve always shied away because it seemed to complicated and labor intensive, but I am here, as the lazy gastronome, to tell you it is not! Since I’ve mastered the rustic bread, I’m turning my experimentations to new things – Like these waffles.
I think this might have been one of our best breakfasts! But then, you can’t ever go wrong with maple and bacon!
What you need:
- 1 cup sourdough starter (click here to learn to make your own)
- 1 cup whole milk
- ¼ cup canola oil
- ½ teaspoon salt
- 1/8 teaspoon baking soda
- 2 eggs
- ¼ cup pure maple syrup (not pancake syrup)
- 2 cups of flour
- 5 pieces of crisp cooked bacon, chopped (about ½ cup crumbled)
- Maple syrup and bacon crumbles for serving
How to Do it:
Let the sourdough starter sit out for a few hours, then “feed” it (add ¼ cup flour and ¼ cup milk or water, depending on what type you use). Let it sit out overnight.
Mix all the ingredients except the bacon in a large bowl.
Let it sit for about 10 – 15 minutes, until you see bubbles.
In the mean time, heat the waffle iron is up. I like to use a Belgian waffle maker for the deeper holes, but any waffle maker will work.
Stir in the bacon.
Pour ½ cup of batter into the waffle maker and cook until golden brown and crisp on the outside.
Continue to make waffles until all the batter is used. If are going to use them immediately, put them on a plate. If you are not going to use them within a couple of minutes, let them sit on a wire rack. This will keep the steam from softening them up.
Serve with maple syrup and more bacon crumbles for garnish.
Makes about 6-7 waffles.
© Copyright 2018 The Lazy Gastronome
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