Sourdough Waffles

Blogging Marathon# 25: Week 4/ Day 1 Theme: Breakfast on the Run Dish: Sourdough Waffles Breakfast in our household is the least thought out meal of the day. It's usually toast or cereal or a granola bar. So for the last week of BM# 25, I decided to try recipes for "Breakfast on the Run". Valli wants us to make dishes that take less than 30 minutes to make from scratch or 15 minutes if assembled. 
For Day 1, I made these super simple and delicious Sourdough Waffles. They are crispy on the outside and soft and fluffy on the inside. Batter needs to rest overnight, so you spend about 10 minutes before going to bed at night and you are ready to make some yummy waffles. It takes about 3-4 minutes to make a waffle, so you are set for a filling breakfast in just about 15 minutes.  I prefer making waffles over pancakes, because waffles don't need any hands on time, pour the batter in the waffle maker, turn the timer on and walk away until the timer goes off. Easy... peasy..

Recipe adapted from King Arthur Flour.
Ingredients:
Overnight Sponge:
All purpose flour - 1 cup
White Whole wheat flour - 1cup
Sourdough starter - 1cup (check out my Sourdough 101 post here)
Sugar - 2tbsp
Yogurt - 1cup
Milk - 1cup
For the Waffles:
All of the overnight sponge
Eggs - 2 large, lightly beaten
Oil/ Melted Butter - ¼cup
Salt - ¾tsp
Baking Soda - 1tsp
Method:

• Overnight Sponge: Combine all of the ingredients listed under overnight sponge in a large mixing bowl. Mix well and leave the mixture covered to rest overnight.
• To make the Waffles: Add all the other ingredients and mix well. Preheat the waffle maker and make waffles as per machine instructions. Serve warm with fruit and maple syrup.

Lets check out what my fellow marathoners have cooked today for BM# 25.