Sourdough Waffles with Whipped Honey

Start by making the whipped honey. Pour the honey into the bowl of a stand mixer. Using the whisk attachment, whip on high for 15-20 minutes or until the mixture turns to a pale white/yellow. Transfer to a glass jar, and set aside. (You will have extra whipped honey after serving with the waffles - it can be stored at room temperature or in the fridge).

While the honey is whipping, preheat the waffle iron.

Make the sourdough waffle batter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a separate large bowl, whisk together the sourdough discard or unfed starter, milk, sugar, Greek yogurt, and egg. Then, whisk as you slowly stream the melted butter into the mixture, until the butter is completely incorporated.

Add the dry ingredients to the wet, and whisk until just combined; it’s okay if the batter is a little lumpy.

Spray the waffle iron with nonstick cooking spray. Scoop or pour enough batter to cover the surface of each waffle section. Cook the waffles until golden brown (~3-4 minutes). Repeat with remaining batter.

Plate the waffles and serve with a smear of butter, and a drizzle of the whipped honey. Enjoy!