I like when I can remember a recipe without having to look it up. Partly, this is because I am also notorious for whipping up something that turns out great and then not writing down how I made it. For example, I probably had three variations of this recipe before I finally decided to write it down. The first time, I just measured out a cup of this and a cup of that and a little bit of this and a little bit of that. When I finally went to measure everything, I noticed how the amounts came in close to 200 grams of starter discard, 300 grams of buttermilk, and 200 grams of flour. Hence the name, 3-2-2. 300 200 200 just did not have the same ring, you know? There are also 3 eggs so if you would rather think of this as 3-3-2-2 waffles, go ahead.
This recipe will yield 16 regular size waffles. They store great in the fridge or freezer and reheat well in the toaster. And the important thing is that the kids will eat them. That sort of seems to be the be-all, end-all test of whether a food item will stick around in my household. Oh, and this recipe makes decent pancakes too.
Ingredients
3 eggs
200 grams of all-purpose flour
300 grams of buttermilk
200 grams of sourdough starter discard
4 tbsp unsalted butter (melted and cooled)
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
Step 1) Begin by melting the butter slowly and letting it cool slightly. In a medium bowl, whisk the eggs for about 30 seconds until nice and liquefied. Once the butter is cooled slightly (no longer steaming), slowly drizzle into the eggs, whisking constantly. Then pour in the buttermilk and add in the sugar. Finally, add in the starter discard and continue to whisk until smooth.
Step 2) In a separate bowl, add the remaining dry ingredients and whisk. Then add the dry ingredients to the wet ingredient bowl and slowly whisk to combine. This is very important: Do not over mix! Barely stir this for just a few seconds until you no longer see dry flour and then stop. The mixture will look clumpy and that is what you want. Set the batter aside while you prep the waffle iron.
Step 3) Prep your waffle iron per manufacturer specs. Spray with a little cooking spray. When the iron is up to temperature, add the batter and cook. For my iron, I have a 4-waffle iron. Each waffle takes about ¼ cup of batter. I will add all the batter in the middle of the iron and then allow the batter to spread out on its own. This will help keep the batter from spewing over the edges.
Cook until the desired color and then repeat with remaining batter. Enjoy!
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