Sourdough Waffles
The best possible use for the starter you were about to throw away. Tangy, crisp-edged waffles with Mike's Hot Honey in the batter and more on top, under sliced banana and a spoonful of Greek yogurt. Let the batter rest twenty minutes and they get even better.
Ingredients
- 1/2 cup leftover starter (100% hydration, meaning it is equal weight water and flour)
- 1 cup milk or almond milk
- 2 tbsp melted butter
- 1 large egg
- 2 tbsp Mike's Hot Honey
- 1 cup all-purpose flour
- 1 tbsp brown sugar
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 2 large bananas, sliced
- Mike's Hot Honey for drizzling
- Greek yogurt or whipped cream
Featuring
Directions
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Whisk the flour, sugar, baking powder, and salt in a medium bowl.
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In a separate bowl, whisk the egg, then whisk in the milk, starter, and Mike's Hot Honey. Add in the dry ingredients and whisk until just combined; small lumps are fine. Stir in the melted butter and let the batter rest for 15-20 minutes.
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Preheat the waffle iron and grease it lightly.
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Ladle batter into the iron without overfilling, since it expands as it cooks. Cook each waffle for a few minutes until golden and crispy.
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Top with sliced bananas, Greek yogurt or whipped cream, and a drizzle of Mike's Hot Honey.
