Coffee Cherry Flour Sourdough Waffles

Yields 12 waffles

Ingredients:

Night before, assemble to create sponge:

  • 38g (1/4 cup + 1 Tbsp) Coffee Flour
    • I prefer using 28g reg grind and 10g coarse grind. Great color and texture results
  • 283g (1 ¾ cups) AP flour
  • 32g (2 Tbsp + 1 tsp) granulated sugar
  • 588ml (2 ¼) cups buttermilk (or whole milk)
  • 265ml (1 cup) sourdough starter, unfed

Next morning, add to the sponge:

  • 2 eggs
  • 84ml (1/3 cup) butter, melted
  • 15g (1 Tbsp) brown sugar
  • 2g (3/4 tsp) salt
  • 5g (1 tsp) baking soda

Directions:

  1. To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
  2. In a large mixing bowl, stir together the 1 cup starter, Coffee Flour, flour, sugar, and buttermilk/milk.
  3. Cover and let rest at room temperature overnight.
  4. In a small bowl or mixing cup, beat together the eggs, brown sugar and butter. Add to the overnight sponge.
  5. Add the salt and baking soda, stirring to combine. The batter will bubble.
  6. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.
  7. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
  8. Yield: 1 dozen 8″ waffles or about 2 dozen medium pancakes.
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