Sourdough Waffles Recipe

Prepare preferment (if using unfed starter)

If your starter was stored in the fridge and is sluggish, feed 1/2 cup starter with 1/2 cup flour and 1/4 cup water 4–6 hours before making batter until bubbly. Otherwise use active starter at room temperature.

In a large mixing bowl, whisk together the sourdough starter, milk, and eggs until combined and slightly frothy.

Add the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt to the wet mixture. Whisk until mostly smooth; a few small lumps are fine. Stir in the melted butter and vanilla extract. The batter should be thick but pourable. If it's very thick, add up to 2 tablespoons extra milk.

Let the batter rest for 10–20 minutes at room temperature to allow the baking powder and baking soda to activate and the flavors to meld. This short rest also helps aerate the batter without overworking the gluten (important with sourdough).

Preheat your waffle iron according to manufacturer's instructions. Lightly brush or spray with extra butter or neutral oil.

Cook waffles: Pour the recommended amount of batter into the preheated waffle iron (usually about 1/2 to 3/4 cup depending on your iron). Close the lid and cook until golden brown and crisp, about 4–6 minutes per waffle depending on machine. Remove and keep warm on a wire rack in a 200°F (95°C) oven while you cook remaining waffles. Yields about 4 large waffles.

Chill the full-fat canned coconut milk in the refrigerator overnight so the cream separates and solidifies. Open can carefully and scoop the thickened coconut cream into a bowl, leaving the watery liquid behind (reserve for smoothies).

Whisk the coconut cream with the plain yogurt (or the contents of 1–2 probiotic capsules) until smooth and slightly thickened. Add powdered sugar or maple syrup and vanilla extract; taste and adjust sweetness. Chill until ready to serve. The culturing step with yogurt/probiotic gives a mild tang and stabilizes the cream.

Combine the chopped plums, granulated sugar, and water in a small saucepan over medium heat. Stir to combine and let sit 5 minutes to macerate.

Bring to a gentle simmer and cook, stirring occasionally, until the fruit breaks down and the mixture thickens, about 12–18 minutes. Use a wooden spoon to mash some pieces for a jam-like texture, or pulse briefly with an immersion blender for a smoother jam.

Stir in the fresh lemon juice and the lemon myrtle (or lemon zest). Continue cooking 1–2 minutes, then remove from heat. Taste and adjust sweetness or acidity. Let the jam cool; it will thicken further as it cools. Transfer to a jar and cool to room temperature before refrigerating.

Place a warm waffle on each serving plate. Spoon 1–2 tablespoons of Plum & Lemon Myrtle Jam over the waffle.

Top with a generous dollop (about 2–3 tablespoons) of Cultured Coconut Cream, scatter fresh mixed berries over the top, and drizzle with maple syrup if desired.

Serve immediately while waffles are crisp. Leftover waffles can be frozen between sheets of parchment and reheated in a toaster or oven at 375°F (190°C) until crisp.