Sourdough Waffles – After Nancy Silverton

The night before, heat butter and milk in a small saucepan (or microwave) until butter melts. Cool the mixture to room temperature.

Combine sour milk starter, cooled milk-butter mixture, salt, brown sugar and flour in a large wide bowl and mix well. Cover the baking dish tightly with plastic wrap and let stand at room temperature for 8- 14 hours.

Heat the waffle iron.

Cover the dough and add the eggs and baking powder. The batter should be thick and elastic.

Lightly grease the waffle iron with oil. Pour 1/2 to 3/4 cup of batter into the waffle iron mold, close the lid and bake for about 3-5 minutes until golden brown and crispy. Do the same with the rest of the batter.

Make just as easily during the week for breakfast. Waffles are nice and crispy, best not to stack them on top of each other or the crispiness will be lost a little bit.

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