Imported from Instagram
Sourdough Apple Waffles
Crispy-on-the-outside, soft-on-the-inside waffles made with sourdough discard, baked apple purée, butter, and cinnamon. The batter can ferment briefly at room temperature or overnight in the refrigerator for added flavor.
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Ingredients
- 3 Apples (About 3 medium apples; bake until soft, then blend into a purée. The source does not specify an amount, so this is an estimate.)
- 200 g Sourdough discard
- 150 g Flour (Use buckwheat flour, einkorn flour, or another flour of choice.)
- 80 g White sugar (The source gives a range of 60–100 g. May be replaced with honey, agave syrup, or malt; reduce the apple juice if using a liquid sweetener.)
- 3 g Salt
- 0.375 tsp Baking soda (Use 1/4–1/2 teaspoon if the sourdough discard has been refrigerated, to reduce acidity.)
- 50 g Apple juice from baking or water (Reserve the juice released while baking the apples and add only as needed to adjust batter consistency. Use less if using liquid syrup.)
- 50 g Butter (Melt and cool slightly before mixing.)
- 3 Eggs (Use large eggs.)
- Ground cinnamon (Add to taste; an estimated 1 g is included for nutrition.)
- Oil or butter for waffle maker (Optional, especially if the waffle maker is non-stick; use a small amount to prevent sticking.)
Steps
- 1
Preheat the oven to 180°C (356°F). Place the apples in a baking dish and bake for 20–30 minutes, until completely tender and releasing juice into the dish.
- 2
Remove the baked apples from the oven. Separate and reserve the apple juice released during baking, then blend the soft apples into a smooth purée.
- 3
Melt the butter and allow it to cool slightly so it is warm rather than hot. In a large mixing bowl, combine the apple purée, eggs, sourdough discard, melted butter, and any liquid sweetener if using one.
- 4
Add the sugar if using granulated sugar instead of syrup. Stir in the flour, salt, cinnamon, and baking soda if the discard has been refrigerated.
- 5
Check the batter consistency. If the apple purée makes it too thick, gradually stir in the reserved apple juice or water until the batter is thick but pourable. If using honey, agave, or malt, use less apple juice as needed.
- 6
Cover the bowl and let the batter ferment for 30–60 minutes at room temperature, or refrigerate it overnight. The batter is ready when it has visibly risen slightly and bubbles are present on the surface.
- 7
When the batter is bubbly, preheat the waffle maker to medium heat according to the manufacturer's instructions.
- 8
Lightly grease the waffle plates with oil or butter if needed. A non-stick waffle maker may not require additional fat.
- 9
Pour enough batter into the center of the waffle maker to fill the plates without overflowing. The correct amount depends on the size and design of the appliance.
- 10
Close the waffle maker and cook for about 5 minutes over medium heat, adjusting the temperature and cooking time for the appliance. The waffles should be cooked through and crisp to your preferred degree.
- 11
Carefully remove the finished waffles. For a crisper texture, place them on a wire rack so air can circulate rather than stacking them. Serve immediately if a softer texture is preferred.
Notes
The amount of apples is not specified in the source; approximately three medium apples is a practical estimate. Waffle-maker capacity varies, so adjust the batter quantity per waffle to prevent overflow or undercooking. Serve immediately, or keep cooked waffles on a wire rack to preserve crispness.
Nutrition per serving
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