This waffle recipe produces extraordinarily light and crispy waffles. They're fairly neutral in flavour -- despite the huge quantity of vanilla -- and have only a very subtle sour tang to them. I think I like the "Belgian" waffle recipe that I recently tried slightly better, but these are also very good. And they have the added benefits of using up a large quantity of discard and not requiring an overnight fermentation, so they can be whipped up on short notice, which I do appreciate. So, overall, I am pretty happy with this recipe. It might not be my favourite, but it's very good and very quick. Definitely something to keep in mind whenever I have sour cream on hand.

Sour Cream Sourdough Waffles

Slightly adapted from Cultures for Health

Ingredients

• 450g sourdough discard @ 100% hydration
• 2 large eggs
• 1 Tbsp. vanilla extract
• 2/3 c. sour cream
• 2 Tbsp. unsalted butter, melted
• 1 Tbsp. honey
• 1 tsp. baking powder
• 1/2 tsp. baking soda

Directions

1. Preheat your waffle iron.
2. Beat eggs into discard.
3. Mix in vanilla, sour cream, butter, and honey.
4. Sift in baking powder and baking soda and mix very well.
5. Pour a portion of batter into the waffle maker and cook according to manufacturer instructions.
6. Top with yogurt, jam, syrup, whipped cream, fresh fruit, and/or icing sugar as desired.