I LOVE waffles. I feel they are far superior to pancakes in most ways and there is something about revealing a perfectly crisp waffle from the iron that feels so nostalgic to me. All that to say, if you do not have a waffle iron, you could totally cook this batter pancake style on a griddle. You’ll get super light and fluffy flapjacks! Now a few notes on the sourdough starter; this recipe relies on commercial yeast to do the heavy lifting (literally) but the sourdough discard adds a little extra lift, tenderizes the batter and adds a lovely depth of flavor. The discard you use should be slightly bubbly and pleasant smelling. If you have a layer of hooch on top of your starter, feed it and then make these the next day. You want to bring the funk, but not THAT much funk!! If you somehow missed the sourdough fad of 2020 and do not have a pet starter you named and loved during the darkest days of quarantine, you can still make this recipe, just leave out the starter and add in an additional ¼ cup all purpose flour.
As for the sauce, I love adding blueberries to my pancakes and waffles, but sometimes am disappointed by blueberries that get a little too burnt and caramelized. Enter this delicious blueberry sauce! Think of it as a floral and fruity maple syrup. Use it to dress up waffles and pancakes, then save the extra to use in cocktails or even drizzle on ice cream.
For the Waffles:
- 2 cups warm milk
- 2 tablespoons sugar
- 1 teaspoon active dry yeast
- 1/ 2 cup sourdough discard* (120 grams)
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 4 tablespoons butter, melted
- nonstick cooking spray, as needed
For the Blueberry Sauce:
- 3 cups (about 1 pound) blueberries, fresh or frozen
- 1/ 3 cup Runamok Sugarmaker's Cut maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 1/ 4 teaspoon culinary grade dried lavender
- Pinch salt
- Butter, to taste
- Powdered sugar, to taste
Add warm milk to a large bowl (you want room for the batter to expand), then sprinkle sugar and yeast on top. Let sit for 5 minute, or until the yeast begins to bloom. Whisk in sourdough starter until smooth, then add eggs and vanilla extract.
Combine flour, salt and cinnamon in a separate bowl, whisking until well combined, then add dry ingredients to the wet ingredients, mixing with a spatula just until no streaks of flour remain. Add butter and fold in until just combined.
Cover batter and let rest for 1 hour.
Meanwhile, make the blueberry sauce. Add all sauce ingredients plus 1/2 cup water to a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium low and cook for about 10 minutes. Remove from heat and let cool until ready to serve. Sauce will thicken as it cools.
Once waffle batter has rested for 1 hour, preheat oven to 200˚F and line a sheet pan with a cooling rack. Spray waffle iron with nonstick cooking spray and preheat iron according to manufacturer instructions.
Once hot, fill waffle iron (this will vary depending on the size of your iron) with batter, making sure not to over fill, and cook according to manufacturer instructions. Most waffles will cook in about 4-5 minutes, you want the outside to be golden brown. Place cooked waffles on prepared sheet pan in the oven to keep warm and repeat with remaining waffle batter.
When ready to serve, top waffles with butter, powdered sugar (if using) and cooled blueberry compote.