So light and flavorful – the best waffles I have ever eaten! Love it! ❤️
{Slightly adapted from the King Arthur Flour Classic Sourdough Waffles or Pancakes recipe}
2 tablespoons fresh lemon juice
Almost 2 cups unsweetened almond milk
8-1/2 ounces sourdough starter, unfed/discard*
8-1/2 ounces unbleached all-purpose flour*
2 tablespoons sugar
1/4 cup oil (I use extra light olive oil)
2 large eggs
3/4 teaspoon salt
1 teaspoon baking soda
*I measure my starter and flour by weight (rather than by volume) directly into the bowl I am using to make the sponge.
To make the dairy-free buttermilk required to make the sponge, place lemon juice in a measuring cup and add enough almond milk until you reach the 2-cup measure. Let mixture sit for 5 to 10 minutes.
To make the sponge, stir together the starter, flour, sugar, and dairy-free buttermilk. Cover and let rest at cool room temperature for about 12 hours, or overnight (I let mine rest for just 8 hours).
When ready to make waffles, measure the oil in a measuring cup and crack the eggs directly into the cup. Whisk until combined and add to the sponge. Add the salt and baking soda. Stir mixture to combine (batter will bubble). Pour batter onto your preheated, greased waffle maker, and bake according to the manufacturer’s instructions. Serve immediately with butter or buttery spread (I use Earth Balance Original Buttery Spread), maple syrup, and fresh fruit of your choice. Yum!
Personal note (applicable only for my waffle maker): Use a little over 1/2 cup batter each time. Bake for 5 minutes. Makes 16 waffles.
