Sourdough waffles with the option to use a true sourdough starter or yeast, for a more intense flavour and a nice chewy texture. Fluffy inside, crispy outside, and the batter is waiting for you when you wake up!
Add the flour, coconut sugar, cinnamon, and salt to a large bowl and whisk until combined.
Add the milk, starter, and oil. Whisk again until just combined and no streaks of flour remain in the bowl.
Cover with a a tea towel and board or plate and set aside to rise at room temperature overnight, from 8 to a maximum of 16 hours.
Once the batter has rested overnight, heat your waffle iron and bake the waffles as usual, filling the iron quite fully. Repeat until all of the batter has been used.
Serve hot with desired toppings. These are best eaten fresh and will lose the outer crispness if stored. If you do have leftovers, toast briefly before eating.
* Light or whole grain spelt will work well, and all-purpose can be substituted for spelt. See above for more substitution guidelines.** Any light tasting oil is fine - grape seed, avocado, sunflower, etc.• How you bake the waffles will vary between irons; I fill mine 90% full or it doesn't reach the edges. Baking time will depend on the kind of iron you have. They should be golden but not overly browned as they'll lose the softness inside if overcooked.