I have never really cared for the idea of feeding my kids sugar for breakfast, but anyone who knows me knows that I am not a morning person. Getting up and cooking my girls a hot breakfast is not a typical scene around here. However, sometimes their pouty lips and pretty smiles include a pot of hot coffee that they fix for me before my feet even hit the floor. When I wake up to a pot of hot coffee and sweet precious smiles, it is hard to say no when they ask me to cook them some sourdough waffles made with sourdough discard.
Most mornings they have egg frittatas or overnight oats, because those are make ahead items that can be popped into the toaster oven or microwave or eaten cold while I’m still getting my beauty rest. Sometimes I even make sourdough pancakes or sourdough biscuits and freeze them. I just so happen to have a thirteen year old daughter who wakes up with our rooster, Mr. Sassy Pants every morning, and I just feel better knowing that she isn’t eating PopTarts or a bowl of sugary cereal. If Eggo can freeze pancakes and waffles, why can’t I? Right? But there is nothing better than this sourdough waffle recipe cooked fresh in the mornings. Because you have to let the batter sit and rise for a few minutes, there is plenty of time for a cup of coffee that your girls serve you first.
I am always looking for ways to use my sourdough discard, because I hate the idea of throwing it away. I know it is called discard for a reason, but I can’t just throw it out. The next thing I’m going to attempt is to make sourdough dumplings for some homemade chicken and dumplings. I’ll post that recipe too. But can’t you taste it already?