Potato Flake Sourdough Waffles
Potato Flake Sourdough waffles are the perfect way to enjoy a lazy weekend breakfast with a crispy outside and soft, airy inside.
Ingredients
Overnight Sponge:
- ¾ cup whole milk about 166 grams
- ¾ cup plain yogurt about 225 grams (regular not greek, if using greek or very thick yogurt, reduce yogurt to ½ cup and increase milk to 1 cup)
- ¾ cup sourdough starter about 197 grams
- 2 T granulated sugar about 28 grams or can sub 2 T Honey
- 2 ¼ cups all purpose flour about 322 grams
After fermentation::
- 1 large egg beaten
- 1/4 cup coconut oil or melted butter plus additional oil for the waffle iron
- ½ teaspoon salt use only ¼ if using salted butter
- 1 teaspoon baking soda
Instructions
- Mix together the milk and yogurt until smooth. Add the sourdough starter and sugar and mix to combine. Lastly, add the flour and mix again until you have a thick and smooth batter. Cover and let stand at room temperature overnight, or about 8-12 hours.
- The batter should have risen some and have a few bubbles on the surface.
- In a medium bowl, mix the eggs then add the oil and continue mixing until they are smooth and homogenous. Pour into the bowl with the overnight sponge.
- Add the salt and baking soda. Mix to combine.
- Heat the waffle iron and use additional oil or butter to brush the grates on both sides.
- Scoop the batter onto the waffle iron, smoothing out slightly. It should cover about 3/4 of the surface of the waffle iron.
- Cook until golden brown and cooked through.
- Serve the waffles right away with your favorite toppings: melted butter, maple syrup, honey, fresh fruit and/or berries, etc. Store leftover waffles in the refrigerator for 3-5 days, reheat by popping them in the toaster. You can freeze for 1-3 months.
Notes
Be sure to check out the full post for tips on how to make the BEST waffles!