Ingredients

The following ingredients have 9 Servings
  • Sponge:
  • 2 cups whole wheat flour
  • 2 tbsp sugar
  • 2 cups buttermilk
  • 1 cup sourdough starter
  • Topping:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 3 tbsp brown sugar
  • 1 tsp vanilla
  • Waffle Batter:
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1/8 tsp ground cinnamon
  • Toppings:
  • Fresh cut berries
  • Toasted pecans
  • Maple syrup
  • Mascarpone Whipped Cream

Instruction

  • First we need to start the sponge process the night before. Mix 1 cup sourdough starter with the flour, sugar, buttermilk. Cover lightly with a damp towel and allow to rest and ferment overnight in a draft free place. I usually place bowl on a baking sheet for over spill and put in the oven or microwave.
  • Don’t forget to feed your starter! The 1 cup of sourdough starter you just removed is for your waffles, but you still need to do the feeding process with your remaining starter ( add 1 cup flour and 3/4 water).
  • To make the topping place mascarpone cheese, heavy cream, sugar and vanilla in a medium bowl and beat with an electric mixer until cream is thick and smooth. Cover and refrigerate until ready to use.
  • The next morning whisk together the eggs and melted butter. Add to the sponge and mix well. Add the baking soda, salt and cinnamon and stir to combine.
  • Spray your heated waffle iron with cooking spray. Pour batter onto waffle iron and cook per manufacturer's directions.
  • Top waffles with maple syrup, fresh cut berries, pecans and Mascarpone Whipped Cream.