As long as there is starter on your counter, you can make sourdough waffles. These are an admirable way to start the day. Sourdough waffles are extremely light and crisp. They tend to soak up that butter and maple syrup as though they were meant for each other, while their distinctive tang helps balance the sugar and fat. Adding some crunchy bacon bits to the batter takes them up another notch. They make a wonderful base for fruit and ice cream sundaes, topped with chunks of fresh strawberries and bananas and creamy vanilla ice cream. If you want to try something different, serve sourdough waffles under poached eggs, crisp bacon, and hollandaise—it’s the breakfast of champions in our house.

　　

Ingredients

serves 4

　　3 tablespoons/42 grams unsalted butter, plus more for serving

　　3 tablespoons/60 grams maple syrup, plus more for serving

　　2 large eggs

　　1 scant teaspoon/5 grams fine sea salt

　　4 cups/1,200 grams thick sourdough starter

　　1 teaspoon/5 grams baking soda

　　

Step 1

Put the butter and the maple syrup in a pan set over medium heat and stir until the butter is melted.

　　

Step 2

Whisk the egg yolks together with the salt, then stir them into the sourdough starter. Once the yolks are incorporated stir in the melted butter and syrup. Add the baking soda and stir the mixture to combine. Whip the whites to soft peaks and gently fold them into the batter.

　　

Step 3

Cook the waffles in a waffle iron until golden brown. Serve with butter and maple syrup.

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