I have been loving my sourdough starter. I have made multiple loaves of country bread. I really hate pouring off the excess every day though. I was very excited when I saw this recipe for sourdough waffles on Serious Eats. I was thrilled to discover that it requires exactly how much starter I pour off every day. Very convenient.
I made the waffles for breakfast yesterday. I did find out that I might need to double it for my growing family, at least if I am serving anything else with them.
The starter is actually just used to flavor the dough, the baking powder provides the lift. I have never really liked yeasted waffles. They are supposed to be superior to chemically leavened, but I grew up with chemically leavened. I prefer the taste. The yeast flavor can be overpowering. I was quite pleased with the flavor of these though. It enhanced the flavor without taking over. They were also the crispest waffles I have made, which is very important to me. I like mine cooked quite dark and crispy.
I highly recommend real maple syrup of course. I always disliked pancake syrup growing up. I just used butter. Until I discovered maple syrup, that is. I love the mineral-ly, non-cloying, sweet taste of real maple syrup.