Today is my littlest kiddo’s birthday. He is very polite, and even louder than he is kind, and he is endearingly sweet and intentionally naughty and a lover of both adventure and routine. He is The Paradox of my household (see also: a Gemini). And today, in addition to being all of those things, he is newly two. It’s a big day, for a little person.
He is a remarkably picky eater, even for a toddler, but waffles are a reliable detente. We’ll be enjoying them this morning with sprinkles and marshmallows, because - what the hell. You’re only two, once.
Konen’s Brown Sugar-Sourdough Waffles
Yield will depend on your waffle iron and your batter portioning, but this makes 8-10 seven-inch waffles in my classic (as in, “not Belgian”) waffle maker. Your mileage may vary.
Ingredients
225g all-purpose or bread flour
100g whole wheat flour
1.5 tsp fine-grained salt, like sea salt or pink Himalayan
2 cups of milk
1 stick (8 tablespoons) of butter
2 tablespoons brown sugar
2 teaspoons of quality vanilla extract
200g of sourdough starter (yes, you can swap commercial yeast; see Notes)
2 eggs
1/2 teaspoon baking soda
1/4 cup granulated (white) sugar (optional; see Notes)
Instructions
In a large bowl (batter will expand, so, use one larger than you think you’ll need) whisk together both flours and the salt for 1-2 minutes. Set aside.
Add the milk and butter to a small saucepan and warm over low heat until the butter is thoroughly melted and the milk reaches 110-115F. If the milk gets too hot, that’s ok - just set it aside and stir often until it cools to the right temp. Whisk in brown sugar and vanilla until sugar is dissolved.
Whisk the sourdough starter into the warm milk.
Pouring in thirds, slowly add the sweetened milk to the flour mixture, folding to incorporate (it’ll be too thick to whisk - use a rubber spatula).
Once the batter is thoroughly mixed and no lumps of flour remain, cover the bowl tightly with plastic wrap and set it aside OR in the refrigerator for 8 hours or overnight (see Notes). (If you opt to ferment at room temperature, move it to the fridge after 8-10 hours; unfinished batter will keep, at this stage, in the refrigerator for up to 4 days).
When you’re ready to waffle, whisk together the eggs, baking soda, and white sugar (if using). Be thorough; you don’t want lumps of baking soda! Then add the egg mixture to the batter and stir thoroughly to combine. You’re going to a lot of beautiful bubbles escaping from your batter as you stir - that’s ok!
Follow manufacturer’s instructions for your iron’s ideal batter portions and cook times. My kids prefer waffles as pictured - soft and plush, on the blonder side - and if that’s your preference as well, use the lowest settings. If you like them with a bit more character, crank the dial up: the same batter will produce light, crispy, russet-colored waffles on the highest settings.
Notes
» I know: it is kind of annoying to publish a recipe requiring sourdough starter. I’m sorry for the way that I am. If you don’t maintain a starter, that’s ok: use a standard packet of active dry yeast bloomed in about 1/2 cup of 110F water (or milk, since you’re heating it anyway) for five minutes before mixing it with 1/2 cup of all-purpose flour. Your waffles won’t have quite the depth of flavor as those made with starter, but it’ll be close.
» A tip! If you want to use starter but don’t currently have any, try your neighborhood Buy Nothing group on Facebook - I see requests in my local chapter for portions of starter all the time, and those of us who keep sourdough cultures are always glad to share (by definition, we almost always have more than we need). You can even use a bit of someone else’s starter to start your own - or, you can start from scratch. Maintaining a starter is very little work - it’s not unlike owning a Tamagotchi? - and the payoffs can be delicious.
» This recipe makes very flavorful waffles, but they are not especially sweet; in fact, they border on “savory.” If you’d like sweeter ones, add the 1/4 cup of sugar at the end. (Also, to that end: if you’d prefer even more savory waffles, you can omit the vanilla.)
» This recipe is rooted in Fannie M. Farmer’s original 1890’s waffle recipe, although mine is a bit sweeter and nuttier and fluffier. Deb Perelman has adapted that OG recipe, too, but we both retain the original method, because waffle batter is really and truly at its best when left to ferment at room temperature overnight. That said: if you can not abide leaving a milk-based batter on the counter for 8 hours (which is perfectly safe to do), then it’s ok to go the fridge route. It’ll just have a lot less flavor.
» If you didn’t plan ahead and need waffles right this minute, I understand. Make the recipe as directed, but add an additional 1.5 tsp of baking soda; the sourdough starter will still contribute lots of flavor, but without a fermentation period, it’ll offer little in the way of leavening. (If you were planning to fake the starter using the trick above, AND skip the fermentation period: don’t bother. You’re better off just using another batter recipe. NBD.)