Ingredients for Sourdough Belgian Waffles
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sourdough Belgian Waffles? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sourdough Belgian Waffles
- The night before: Proof your sourdough starter as usual. The next morning, measure out 1 cup of active starter and refrigerate the remaining starter.
- Separate 4 large eggs, placing the yolks in a bowl and the whites in a separate bowl. Beat the egg yolks until pale and creamy.
- Set the egg whites aside at room temperature to come to room temperature.
- In a large bowl, combine the 1 cup of sourdough starter with 1 cup of lukewarm water, 1/4 cup powdered milk, 1 teaspoon salt, 2 tablespoons granulated sugar, and 1/4 cup (1/2 stick) melted unsalted butter.
- Stir until all ingredients are well combined.
- Gradually add 3 cups all-purpose flour, stirring until just combined. Do not overmix.
- Gently fold in the beaten egg yolks. Cover the batter and let it rise in a warm place until doubled in volume (about 1-2 hours).
- Just before baking, beat the egg whites with a hand mixer or stand mixer until stiff, glossy peaks form. Gently fold the egg whites into the batter along with 1 teaspoon vanilla extract.
- Preheat your waffle iron according to the manufacturer's instructions. Pour 1/2 cup of batter onto the preheated waffle iron for each waffle.
- Bake until golden brown and crispy, following your waffle iron's instructions. This usually takes 3-5 minutes per waffle.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
14g
Fat
16g
Carbs
4g