Sarah's Sourdough Waffles + Buttermilk Syrup

Sourdough Waffles

One recipe makes 8-9 waffles

1/2 cup luke-warm water

1 T. sugar

2 1/4 tsp. yeast (1 packet)

2 cups whole milk

1/2 cup butter

1 tsp. salt (omit if using salted butter)

2 cups flour

8 hours before cooking, melt butter and warm milk in the microwave.  Combine warm water, sugar, and yeast.  Stir in melted butter and warm milk.  Beat in flour until smooth.  Cover and let rise on the countertop.

2 eggs

2 tsp. vanilla

1/4 tsp. baking soda

Turn on the waffle iron.  Stir eggs, vanilla, and baking soda into the sourdough batter.  Cook waffles and eat immediately, while they're crispy.

Buttermilk Syrup

This syrup keeps well in the fridge, but needs to be warmed up before use.

I usually double the recipe so I have plenty of extra syrup.

Simmer for 2 minutes on low:

   1/2 cup buttermilk (1-2 Tbs. vinegar + milk, allow to sit a few minutes before using)

   1 cup sugar

   1/2 cup butter

Remove from heat and add:

   1 tsp. vanilla

   1/2 tsp. baking soda

Stir, and continue stirring while mixture foams up.