Crispy Sourdough Discard Waffles

1. Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and Diamond Crystal kosher salt. This ensures that the leavening and flavor agents are evenly distributed throughout the flour, giving you uniform waffles every time.

2. Mix Wet Ingredients

In a large bowl, whisk together the eggs, whole milk, sourdough starter, and melted butter. Make sure the melted butter is cooled slightly so it doesn’t scramble the eggs. This mixture will be the foundation of your waffle batter, providing richness and a subtle tang from the sourdough starter.

3. Combine Mixtures

Pour the dry mixture into the wet mixture, whisking until just combined. Don’t overmix; you want to minimize gluten development to keep the waffles tender. The batter should have the consistency of pancake batter. If it’s too thick, you can adjust by adding a little more milk.

4. Cook

Heat your waffle iron according to the manufacturer’s directions. Once hot, pour in the batter and cook until the waffles are golden brown and crispy. This usually takes about 3-5 minutes, but times may vary depending on your waffle iron.

5. Serve

Serve the waffles immediately while they’re hot and crispy. Add a pat of butter on top and drizzle generously with maple syrup. Enjoy the delightful crunch and the unique flavor that the sourdough discard brings to these waffles.