Recipe: Savory Sourdough Potato Waffles with Cheese
These savory sourdough waffles are a super tasty lunch on busy days or a hearty addition to your weekend brunch. You can prepare the dough the day before and leave it to rest overnight in the fridge. They are deliciously crispy and the potatoes and cheese in the batter give the waffles their hearty taste. This recipe is a great way to use up leftover potatoes and sourdough from the fridge. It also does not contain yeast or baking powder.
Ingredients
Pre-Dough
- 200 g sourdough starter also works with sourdough discard
- 190 g buttermilk or oat milk with a teaspoon of apple cider vinegar
- 150 g wheat flour brown flour or type 1050
- 70 g potatos peeled and boiled
Dough
- 1 Egg or egg substitute
- 2 tbsp. butter melted or vegan butter
- 1 tsp. salt
- 70 g cheese e.g. Gouda, grated
- 2 spring onions
Toppings
- yogurt or sour cream
Instructions
Day 1
- To make the pre-dough, finely mash the potatoes and mix with the flour, starter and buttermilk to form a smooth batter.
- Place the pre-dough in the fridge overnight or for eight to ten hours.
Day 2
- Wash and finely slice the spring onions. Set half of it aside.
- Melt the butter in a pan and leave to cool.
- Mix the egg, melted butter, salt, cheese and half of the spring onions into the batter.
- Preheat the waffle iron and grease slightly.
- Pour the batter onto the waffle iron with a spoon and bake until the sourdough waffle is lightly browned and crispy.
- Fertige Waffeln sollten, wenn möglich, nicht gestapelt, sondern nebeneinander auf ein Gitter gelegt werden. This keeps them crispy.
- Serve with yogurt or sour cream and the remaining spring onions.