Sourdough Discard Waffles with Oats

Whenever I make or refresh my starter I end up making overnight discard waffles. I leave the batter overnight and in the morning add a bit of oil, sugar and oat milk but no eggs. I imagine eggs may make them more fluffy but I like them the way they are and you can always add a teaspoon or so of baking powder or baking soda.

These were baked in a small heart shaped waffle maker I picked up a while ago just for fun. I make a few regular size and a few small ones with each batch.

Sourdough Discard Waffles with Oats

Recipe by Dina Honke

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

na

kcal

Ingredients

• 1 cup sourdough discard

• 1 cup water

• 2 cups flour

• 2 tablespoons oil

• 1/3 cup oat milk

• 2 teaspoon baking soda optional

• Caramelized bananas

• 2 bananas

• 1/4 cup sugar

• Rhubarb Sauce

• 2 cups rhubarb

• 1/3 cup sugar

Directions

• Waffles
• Combine discard, water and flour and mix.
• Leave overnight on the counter, covered.
• In the morning add remaining ingredients and stir gently.
• Cook on your waffle maker until golden and crisp.
• Caramelized bananas
• Slice the bananas and cook with the sugar in the skillet only until sugar melts and begins to turn golden.
• Rhubarb sauce
• slice rhubarb and cook with the sugar until it is soft.
• Puree with an immersion blender or you can leave more chunky.
  
  

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