OVERNIGHT SOURDOUGH WAFFLES

The night before you plan to make the waffles, prepare the overnight sponge. In a large bowl, whisk together the active starter, milk, yogurt, sugar, and flour. Cover and leave at room temperature overnight. 

If using, prepare the mixed berry compote. Start with the mixed berry compote. Combine the frozen berries, lemon juice, and maple syrup in a saucepan over medium heat. Bring to a boil and then reduce to a simmer. Simmer for ~10 minutes until the berries are soft.

Remove from heat and let cool. Chill in the fridge completely overnight.

The next morning, prepare the waffle batter. 

To the bowl with the overnight sponge, add the melted butter, egg, and vanilla. Whisk together until well combined.

Sprinkle the salt and baking soda on top, and continue to whisk until incorporated. 

Let the batter rest for 5-10 minutes.

The batter will start to get puffy and seem foamy, that’s what you want!

Preheat the waffle iron while the batter rests. Once heated, spray with non-stick cooking spray or grease with butter.

If using a Belgian waffle iron, pour ~3/4 cup of batter onto the waffle iron.

For smaller or rectangular waffles, pour ~1/3 cup of batter for each waffle onto the waffle iron. 

Cook for 3-5 minutes, or until desired goldenness. Repeat with the remaining batter. 

Serve the waffles warm with butter, maple syrup, and warm berries, if desired.

Enjoy!