Sourdough Einkorn Waffles

Combine the dry ingredients in a large bowl. Set aside.
240 g Einkorn Flour, 50 g Granulated Sugar, ¾ tsp Kosher Salt, 2 tsp Baking Powder, ½ tsp Baking Soda
Separate the eggs, placing the egg yolks in a large mixing bowl and the egg whites aside in another bowl.
Add the wet ingredients to the bowl with the egg yolks and whisk to combine. Set aside.
2 Eggs, 480 g Whole Milk, 150 g Sourdough Discard, 2 tsp Vanilla Extract, 4 TBS Unsalted Butter
Using a whisk or electric hand mixer, whip the egg whites to medium peaks (they should be aerated with fine bubbles, glossy, and the peaks will curl slightly at the tips if you lift the whisk out).
Pour the bowl of wet ingredients into the large bowl of dry ingredients and stir to combine.
Then, use a spatula to fold in the whipped egg whites until evenly distributed and the batter is airy and light. Don't overmix or you will deflate the egg whites. The mixture may be lighter and a bit wetter than most waffle batters, which results in light and fluffy waffles.
At this point, you can fold any of your favorite waffle fillings into the batter, such as chocolate chips, bananas, or blueberries.
Preheat your waffle iron and spray it with non-stick spray in between each waffle. Follow the instructions of your waffle maker to cook the waffles.
For most waffle irons, pour ½ cup of sourdough einkorn waffle batter per waffle and cook until dark golden brown and crispy on the edges, about 4-5 minutes. Repeat with the remaining batter.
To keep the waffles warm and crisp while cooking the remaining waffles, place them in a single layer on a sheet pan in a 200ºF (93ºC) oven.
Serve with your favorite toppings, such as maple syrup, berries, bananas, or chocolate chips.

Equipment

Ingredients

Instructions

Notes