Sourdough Waffle Recipe
Bondi Harvest Sourdough At Home
I would say time to dust out that old waffle iron and grease it up in quick fashion for this epic sourdough waffle recipe, but I’m sure in light of the isolation circumstances the waffle iron has become a permanent part of that kitchen decor, it has for us here at Bondi Harvest, perfecting what we think is the worlds best waffle recipe, even better than Mumma used to make, and we don’t use that term lightly. This recipe has been carefully adapted from a traditional waffle we took from the home of waffles to a fantastic, sour, crispy waffle. Just like Guy says, weekends, are for coffee, sleep’ins, and sourdough waffles! Maybe because everything has slowed down a notch we should make that every day is for sourdough waffles… Why not, we have the time.
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Sourdough Waffle Recipe Ingredients
Overnight sponge (Base)
1 cup buttermilk
1 cup all-purpose or rye flour
1 tbs coconut or brown sugar
1 large egg
½ cup butter or coconut oil, melted
1 vanilla bean scraped
1 Lemon rind
½ tsp sea salt
1 tsp baking soda
- In a bowl mix together sourdough starter, buttermilk, flour, sugar until combined, wrap in plastic wrap and let sit out overnight (12 hours)
- When you’re ready to make waffles in a bowl mix egg, butter, vanilla, lemon rind and baking soda. Then add overnight sponge (base) and salt and mix until combined.
- Oil up waffle iron, add one spoonful of mix and cook until golden brown 4-5 minutes
Note: these waffles are perfect for both sweet and savory
- 25cm pan with lid
- Chopping board
- Camp suitcase stove
*We were not paid to feature Infiniti in this video. We were invited to a 4×4 driving day to test drive the vehicle. The inclusion into this video was our choice.
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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