Sourdough Waffles with Caramelized Pear and Maple Syrup

Continuing my sourdough adventures.
I got a lot of sourdough discard this week. Another bonus of sourdough bread making, you can use the discarded sourdough starter for making these sourdoughs waffles. The best waffles I ever tried. Really! These sourdough waffles are crispy outside and super fluffy inside with lots of delicious taste. This is down to that magic that happens during the slow fermentation. 
Sourdough is a mixture of flour and water inhabited by a symbiosis of Lactic acid bacteria and yeasts. Billions of bacterias work hard creating an amazing flavour. Another reason why I love sourdough waffles, it’s easy to digest.

Thank you, Neville Chun and NZ Malt for providing organic Kiwiana sourdough starter.

Sourdough Waffles with Caramelized Pear and Maple Syrup
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Sourdough Waffles with Caramelized Pear and Maple Syrup

Recipe by Leno RegushCourse: Breadmaking, Breakfast, Desserts, Fermented Food, BakingCuisine: ClassicDifficulty: Medium
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes

The best waffles I ever tried. Really! These sourdough waffles are crispy outside and super fluffy inside with lots of delicious taste. This is down to that magic that happens during the slow fermentation. 

Ingredients

The night before cooking:

  • 1 cup active sourdough starter

  • 2 cups buttermilk

  • 2 Tbs sugar

  • 2 cups all-purpose flour

  • In the morning:

  • overnight sourdough mix

  • 3/4 teaspoon salt

  • 2 eggs, slightly beaten

  • 2 tablespoons vegetable oil 

  • 1 teaspoon baking soda

  • canola oil spray

  • Caramelized pear:

  • 1 large firm Packham pear, cored, cut into slices

  • 1 Tbs Ghee butter or unsalted butter

  • 1 Tbs coconut sugar

  • pinch of salt

  • + maple syrup to serve

Directions

  • The night before:
    Mix sourdough starter, buttermilk, flour, and sugar together in a large bowl. Cover loosely with plastic wrap and let sit on the countertop overnight.
  • In the morning:
    Stir in the eggs, salt, baking soda, and oil into the batter. Mix well to combine.
    Preheat a waffle iron according to manufacturer’s instructions on the regular setting and spray both sides with cooking spray. 
    Scoop a heaping 1/2 cup of the batter into each waffle section. Close the waffle iron and cook for about 3-4 minutes or until crispy. Remove carefully from the waffle iron. 
  • Caramelized pear:
    Heat a large sauté pan over medium heat. Melt the butter and add the pears slices. Cook until they are slightly golden brown, about 5 minutes. Add the sugar and a pinch of salt, continue to cook flipping sometimes until all sliced are caramelized on both sides.
  • Serve the waffles immediately topped with caramelized pear slices and drizzled with maple syrup.
    Enjoy!
 

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