It’s Saturday morning here, and breakfast time. And odds are good that my kids are running around and yelling for breakfast. And they’ll be having these. So, are you ready for this? Are you sure, because that title is a mouthful. I only promised it half your life ago, but it was totally worth the wait, right?
A few words to the wise [my notes], before laying it all out – and yes, there are A LOT of notes, for which I’m sorry if you don’t like notes. But I love them and wish more people had lots of them.
0. These are my favorite waffles to make, largely because I can store and use the culture that would otherwise get thrown out after feedings. I just pour it into a lidded container and save it for waffle day.
1. The batter can (and probably should) be made the night before. You’ll have breakfast at a normal time if you do. And the batter will keep in the fridge for a day or two after.
2. This recipe is for a single batch. It will probably feed a small family. A 1 ½-x batch makes 8 1/2 cups of batter, feeding my family with enough for leftovers. A double batch may bury you, but that’s okay. I do it all the time.
2.5. The hydration level of your sourdough culture will determine the amount of liquid to add. I usually pour off some of the hooch (that black liquid on top) after pulling my collection of culture from the fridge. Start with the prescribed amount, but don’t be surprised if you need more.
3. The amount of fat you add is flexible. I have made it with no added fat (a bit difficult to choke down when reheated, no too bad fresh) and with full fat (much lighter and richer). The recipe is for full-fat. Half-fat is perfectly good, but not the best.
4. Use a variety of flours. I have used all white flour through various and sundry versions of all whole grains, including kamut, oat, cornmeal and varieties of whole wheat flour. I grind my own so I use whatever I have on hand, but love kamut and oat because it keeps the waffles from being too dense.
5. Sweeteners. Use some. I’ve used organic sugar, honey, malted milk powder, barley malt syrup, and probably agave or maple syrup. I can’t remember.
6. Egg substitute. Both flax eggs and Ener-G egg substitute work great. Heck, I’ve used eggs, but not so much lately. They work though. I try to give mine time to set up before adding it to the whole shebang.
7. Freeze and toast these. Much better than anything you’ll get at the store.
The BEST Whole-Grain Sourdough Vegan Waffles
Egg Substitute: (4-egg equivalent)
4 T. ground flaxseed + ½ c. water
2 T. Ener-G + ½ c. water
2 c. Flour (mix up with white, whole wheat, pastry, kamut, oat, cornmeal)
2 t. Salt
1 t. Baking soda* (directions change if making the night before)
1 t. Baking powder
2 T. Sweetener (or to taste)
2 c. sourdough culture
1 ½ c. Lukewarm milk (almond and hemp are two favorites in our house)
½ c. Coconut Oil or Butter substitute, melted
1 t. vanilla
- Mix together your egg substitute and set aside.
Whisk together dry ingredients* in a large bowl. If you have one of those pitcher bowls, use it. It will be better. I don’t.
- Add wet ingredients to dry, including sourdough culture, milk, melted coconut oil, vanilla and your “eggs”. This is when you adjust your liquids, adding enough for it to be pretty loose – very pourable and not clumpy, because it will thicken as it sets up.
- Stir until smooth. Let it hang out for as long as you can. Overnight in the fridge is happiest, but even if you just let it hang out while your waffle iron heats up for 20 minutes or so, it will be better.
- *If doing this overnight, omit the baking soda in the second step. Instead, add it right before you plug in your waffle iron, mixing in quickly so reaction is disturbed as little as possible.
- Then … waffle! Cook as your waffle iron likes to cook them.
***And if you don’t feel inclined toward sourdough, no worries, I’ve got a standard vegan waffle in my queue. (Isn’t queue a lovely word?)