This is the delicious end result...
- 2 cups Unbleached All-Purpose Flour
- 2 tablespoons sugar
- 1 1/2 cups coconut milk
- 1/2 cup lemon juice and zest
- 1 cup sourdough starter, unfed
Waffle or pancake batter
- all of the overnight sponge
- 2 large eggs, separated
- 1/4 cup vegetable oil or melted butter
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- *Optional 1/3 cup sugar
To make the overnight sponge,
- Stir down your refrigerated starter, and remove 1 cup.
- In a large mixing bowl, stir together the 1 cup starter, flour, sugar, milk and lemon juice and zest.
- Cover and let rest at room temperature overnight or in the fridge for up to 2 days.
To make the waffles
Separate the eggs.
In a small bowl or mixing cup, beat together the egg yokes, and oil. Add to the overnight sponge.
Add the salt and baking soda, (and optional sugar) stirring to combine. The batter will bubble.
Whisk the egg whites into soft peaks and gently fold into the batter.
Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
Serve waffles immediately, to ensure crispness. You can keep them warm, but it's hard to keep them crisp if you wait too long. I like to eat them covered in real Grade C New York State unblended Maple Syrup and fresh berries. If I'm feeling decadent, I'll hit it with some powdered sugar to finish .