Sourdough Chocolate Malt Dessert Waffles Recipe #377784
Absolutely decadent dessert waffles! They're so light and crispy it's hard to believe they are made with sourdough and whole wheat flour. Can be made in a Belgian or traditional waffle iron. Great use of extra sourdough starter! Recipe from King Arthur flour. Time indicated includes proofing time!
by Galley Wench
1 day | 15 min prep
10 7 inch waffles
Sponge
- 1 cup proofed sourdough starter (8 oz.)
- 1 1/4 cups water, cool (10 oz.)
- 1 1/2 cups whole wheat flour, 100% (6 oz.)
Batter
- 1/2 cup cocoa, Dutch preferred (1 1/2 oz.)
- 1/2 cup instant malted milk powder (2 1/4 oz.)
- 1 teasoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup sugar (5 1/4 oz.)
- 2 large eggs
- 6 tablespoons butter, unsalted, melted (cool slightly)
- 2 teaspoons vanilla (or substitute Kahlua)
- 3/4 cup chocolate chips, semi sweet (4 1/2 oz.)
Garnish
- Night Before:.
- Proof your starter by adding one cup of flour and one cup of water to 1/4 cup of starter.
- Next Morning (Prepare sponge 6-8 hours in advance):.
- Pour 1 cup proofed starter into a medium size mixing bowl.
- Stir in the water and whole wheat flour and mix until thoroughly combined.
- Cover bowl and set aside for 6 - 8 hours.
- To Make Batter:.
- Whisk together the dry ingredients, sifting if necessary to remove all lumps.
- To the sourdough sponge, stir in the eggs, flour mixture, melted butter, vanilla and chocolate chips.
- Mix thoroughly.
- To Bake Waffles:.
- Pour about 1/2 cup of batter into greased, preheated waffle iron.
- Bake until the steam stops coming out of the sides of the iron.
- The waffles will be soft and tender when removing from the iron, however they will crisp up as they cool.
- To Serve:.
- Top with ice cream, fruit and sauce and whipped cream.
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5 stars