Sourdough Blueberry Waffles
I love waffles. No really, I LOVE waffles. These sourdough blueberry waffles are a great alternative to store bought because you can make a big batch and freeze them. Just pop a couple in the toaster whenever you want and boom…homemade waffles. I keep a batch in the freezer at camp for quick breakfasts.
Ingredients
Start by putting all your dry ingredients, flour, baking powder, sugar and salt, in a bowl and whisking them together so they’re well combined. I use my big glass measuring cup because it makes it easier to pour them into the next bowl.
That next bowl will contain your wet ingredients. In a large bowl or stand mixer, combine eggs, milk, sourdough starter and melted butter. If you’re using a stand mixer with the paddle attachment, you’ll want to mix on low so you don’t end up wearing it.
Slowly add the dry mix a little at time and beat on medium. Continue until everything is in and there are no lumps. Then fold in your blueberries. Meanwhile, pre-heat you waffle iron! I use a Dash Belgian Waffle Maker I got on Amazon.
Using a ladle, pour the batter over the iron. Follow the manufacturer’s instructions for amount and the timing, the size and heat will vary on different models. But as a tip, give each side of your iron a spritz of cooking spray between each pour, it’ll help your waffles lift right out without falling apart and make cleanup a snap.
In my waffle iron, this recipe makes 16 Belgian style waffles. How many you get will vary based on the type of iron you use. Be sure to let each batch cool thoroughly on a rack before bagging them to ensure they don’t get soggy. Once they are cool, they can be bagged for the freezer, or enjoyed fresh, they’re ok in the fridge for a couple days. Toast them and top with Vermont Maple Syrup!
