Belgian waffles are different from other types of waffles in that they are risen with a yeast-based dough instead of a quick-rising agent such as baking powder.
They are also generally rich with butter and sometimes are given even more lift through the use of egg whites.
This recipe uses an overnight souring process to create rich, tangy, light waffles that are just delicious.
- 1 cup active sourdough starter
- 1 cup warm water
- 1-1/2 cups all-purpose flour
- 5 tablespoons melted butter
- 2 tablespoons honey
- 3/4 teaspoons salt
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 teaspoon baking soda
- The night before you want to serve the waffles, combine the sourdough starter, water, and flour in a medium bowl. Cover and leave on the countertop overnight.
- In the morning, whisk the melted butter, honey, salt, vanilla, eggs, and baking soda together. Fold this mixture into the sourdough mixture.
- Preheat and grease your waffle iron. Pour the amount of batter recommended for your size waffle iron into the center of the iron. Close and bake until golden brown, about 5 to 7 minutes.
Serve warm with butter, syrup, jam, or your own favorite toppings.
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