Happy Waffle Wednesday! I think this is turning into a thing. I won’t torture you every week with a new waffle recipe, but probably once or twice a month. I love waffles, have a gazillion different recipes and over 20 waffle irons. Most of them are ancient cast iron and it’s important that they get used regularly to keep the rust away.
This is a recipe I developed when I had to use up quite a bit of lievito madre discard from getting Luigi back into shape. Yep, that’s what happens when I ignore my favorite sourdough for a month: delicious waffles.
The recipe makes 10 giant belgian waffles. Make sure your waffle iron is either nonstick or greased properly and has a really good patina going. The cheese tends to get clingy.
- 240g lievito madre (age doesn’t matter)
- 125g melted and cooled butter
- 2 eggs
- 200g wholegrain flour (I used wheat)
- 100g all purpose or cake flour
- 300g whole milk
- 100g water
- salt and pepper (about 1/2 – 1 tsp each)
- 2 Tbsp dried herbs of your choice (I mixed onion pieces, chives, parsley, dill and lovage)
- 1 tsp baking soda (you only need it for lift when you’re making the waffles with discard instead of active sourdough)
- 300g coarsely grated cheese
Mix everything except the cheese into a smooth and thick batter. Mix in the cheese, then cover the bowl and leave it for about an hour to let the sourdough do some work. If you added baking soda, you can start baking right away.
Pre-heat your waffle iron and bake portions of the dough according to your waffle iron’s instructions. Let them cool on a wire rack for a minute or two if you want to serve them hot. Cheese burns on your gums are no fun!
They’re also great when they’re cold, and they travel really well. Ideal for a picnic or a packed work lunch.
I hope you give these savory waffles a try. Topped with Ulli’s not so secret dip and a bit of kimchi on the side they’re absolutely delicious!