These waffles are easy to make and a great way to use up leftover cranberry sauce from the holidays. The waffles are light and rise high in the waffle iron. I usually mix them up the night before, let the batter sit on the counter for an hour or two, refrigerate it, then pull it out to make the waffles the next morning--easy! You can use whatever cranberry sauce you like, but, if you're diabetic (or serving someone who is), I recommend using no-sugar-added cranberry sauce. The waffles, which are made with white whole-wheat flour, will be lightly sweet and the fiber in them will help limit blood sugar swings. The waffles reheat well in the toaster or air fryer for later in the week. Enjoy!
Sourdough Cranberry Sauce Waffles -- Serves 4
1 cup of sourdough starter/discard
2 tablespoons of canola oil
1 large egg
1/2 cup of milk
1 cup of cranberry sauce
1 teaspoon of vanilla
1 cup of white whole-wheat flour
1/2 teaspoon of salt
In a large bowl whisk together well the starter/discard, oil, egg, milk, cranberry sauce, and vanilla. Add the flour and salt and use a spoon to stir them in until completely combined. Cover the bowl with plastic wrap and let it sit on the counter for an hour or two until you get a bit of a rise, then refrigerate the batter overnight. The next morning, remove the batter from the refrigerator, stir it well, and make the waffles according to the directions that came with your waffle iron.
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