You can mix up the batter for these simple waffles, refrigerate it overnight, and make the waffles the next morning. I usually make the batter at dinner time, leave it on the counter for a few hours, and refrigerate the batter before bedtime. You'll need to remove the batter from the refrigerator the next morning and add just a bit more flour and salt before making the waffles. They come out of the waffle iron thick yet light in texture. The waffles taste of bananas and maple with a bit of sourdough tang. With whole-grain flour and ground toasted walnuts in the batter, the waffles are a great source of fiber and protein. In moderation (of course!), the waffles are great if you're on a diabetic diet or want to "eat healthy." I don't use baking powder or baking soda in the waffles, as my starter/discard is mature. If your discard is weak, you can add 2 teaspoons of baking powder with the flour and salt to the batter in the morning. The waffles are wonderful fresh out of the waffle iron, and they also reheat nicely in the toaster or air fryer later in the week. Enjoy!
Sourdough Banana-Nut Maple Waffles -- Serves 4+
1 cup of starter/discard
1/4 cup of canola oil
1/4 cup of milk
1 large egg
3 medium/small bananas (very, very ripe for the best taste), mashed
1 teaspoon of vanilla
1/2 teaspoon of maple extract
1 cup of white whole-wheat flour
1/2 cup of ground, toasted walnuts
1/2 teaspoon of cinnamon
In a large bowl combine all of the ingredients listed above and beat them together well. Cover the bowl with plastic wrap and let the mixture sit at room temperature for at least an hour. I usually let the mixture sit for 2-4 hours. Refrigerate the covered batter overnight. The next morning add to the batter:
1/2 cup of white whole-wheat flour
1/2 teaspoon of salt
Stir the flour and salt into the batter and let the batter sit while you heat the waffle iron. When the iron is hot, spritz the trays with a bit of non-stick cooking spray. Add a little batter to the waffle iron and cook the batter according to the instructions from the waffle iron manufacturer (I have a medium-sized waffle iron, use 1/4-1/3 cup of batter for each waffle, and cook the waffles for 4-7 minutes, generally). Serve the waffles warm and refrigerate leftovers for later in the week.
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