Overnight Sourdough Discard Waffles
Mix the batter before bed. Wake up, fold in egg whites, heat the iron. The overnight rest builds the flavor, you just show up in the morning and take the credit.
Ingredients
INGREDIENTS:
• 200g sourdough discard
• 350ml whole milk
• 2 tbsp sugar
• 250g all-purpose flour
• 60g melted butter
• 2 large eggs (add in the morning)
• 1 tsp baking soda (add in the morning)
• 1 tsp vanilla extract
• Pinch of salt
Instructions
1. NIGHT BEFORE: Combine discard, milk, sugar, flour, and melted butter in a large bowl. Cover and refrigerate overnight.
2. MORNING: Separate the eggs. Mix yolks, baking soda, vanilla, and salt into the batter.
3. Whip egg whites to soft peaks. Fold gently into the batter. This is the secret to crispy-outside-fluffy-inside.
4. Heat your waffle iron. Cook according to your iron's instructions.
5. Serve immediately or keep warm in a 200°F oven while you cook the rest.
Mom Tips
Double the batch and freeze extras. Toast straight from frozen on busy mornings. Future-you will send a thank-you note.