Overnight Sourdough Spelt Waffles

March 09, 2018

I make waffles a few times a month, usually as a Sunday treat. Overnight waffles, especially if they're made with sourdough starter, have a much different taste than normal ones that use baking powder to rise. Because this recipe uses spelt flour, the taste is more complex and a little nutty. They're overall much more interesting than normal waffles. The outside is still crisp, with a nice soft inside, and a slightly chewy texture. This is a vegan recipe, without any starches or weird binding agents, and the waffles aren't particularly sweet if you want to use savoury toppings instead of sweet ones. Waffles for dinner! I'm looking forward to trying them with some spring veggies at the end of the month, but anything you'd fill a crepe with would be good. I think berries, a little maple syrup, and a couple extras is perfect, but you do you.

There are two options for this recipe. You can either use your sourdough starter - this is a great way to use up extra starter - or regular yeast if you don't make sourdough. If you choose regular yeast, the flavour is much lighter but otherwise the waffles turn out the same. With starter, they taste more bread-like with a stronger sour taste (not overly so) and are a bit chewier. I usually get a bit of bloating from regular waffles but using sourdough helps to break down the gluten more and makes them easier to digest. I have a very standard German waffle maker, with heart shapes and a bit thinner than other types. I'm sure the recipe will work just as well with thicker waffles and probably be even better.

This isn't the first time I've experimented with yeasted waffles - I posted a recipe for them a couple of years ago, but these are a real improvement, and use a hell of a lot less oil. I'm not sure why I thought waffles needed a half cup of oil in them. You just need to mix up the batter before bed, and then when you wake up it'll be ready to go! I've been testing these all week and it's such a treat to get up and know that the batter's already sitting there for me, even though I know it's not such a huge time saver. It's one less thing to do when you're still half asleep.



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Overnight Sourdough Spelt Waffles
Serves 2-4

300 grams / 2 cups spelt flour*
1 teaspoon cinnamon
1/2 teaspoon vanilla powder
1/4 teaspoon sea salt
500 ml / 2 cups nondairy milk
50 grams / 1/4 cup sourdough starter OR 1 teaspoon instant yeast
2 tablespoons coconut sugar
2 tablespoons light-tasting oil*

Whisk everything together in a large bowl until fully combined. Cover with a board or plate (plastic wrap is the devil) and leave on the counter overnight, between 8-12 hours.

Once the batter has rested overnight, heat your waffle iron and cook the waffles as usual. This varies between irons; I fill mine 90% otherwise it doesn't reach the edges, and cooking time will depend on the kind you have. They should be golden but not overly browned as they'll lose the softness inside if overcooked. 

Serve hot with desired toppings. These are best eaten fresh and will lose the outer crispness if stored. If you do have leftovers, pop them in the toaster briefly before eating.

Notes:
1. I've tried this with light and whole spelt flour, both with good results. Light spelt gives a slightly lighter texture, of course, and I'm sure other types of wheat flours can be used.
2. I usually use sunflower or melted coconut oil, but try a nut-based oil like hazelnut if you have it.

2 comments on "Overnight Sourdough Spelt Waffles"
  1. Will this still work with dairy milk?

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    Replies
    1. I'm sure it will! It might smell a bit yogurt-y in the morning but that's normal.

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