Cheese and jalapeño sourdough waffles

Portion size: Makes 1
Hands-on time 20 min, plus resting
Difficulty: easy

Freezable

Vegetarian

Recipe by: Elaine Boddy

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Making sourdough waffles is a great new way to use your sourdough starter in a batter. The possibilities for these are endless, and here our sourdough expert Elaine Boddy has flavoured the waffles with the irresistible mix of jalapeños and cheddar. You can also use the batter to make pancakes if you do not have a waffle maker.

Find more of Elaine Boddy’s recipes and sourdough tips here.

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Ingredients

100g sourdough starter
50g plain flour
50g mature cheddar, coarsely grated
1 medium free-range egg
10g sliced jarred jalapenos, finely chopped

Specialist kit

Waffle maker

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Method

Put all the ingredients in a bowl with 50ml water and a pinch of salt. Whisk well to make a lumpy batter, then set aside for 5-10 minutes to thicken.
Turn on your waffle maker and wait for it to reach temperature. Pour the waffle batter into the waffle maker (depending on your particular model, you may not need all the batter).
Close the lid and wait for the waffle to cook; you’ll know it’s ready when there’s no more steam coming from the machine and the waffle is golden and crisp. In my waffle maker this takes about 10-15 minutes, but different models will vary.
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Serve the waffle warm as is, or with a little melted butter or extra cheese on top.

Nutrition

643kcals Calories
24g (13g saturated) Fat
30g Protein
75g (0.8g sugars) Carbs
4.1g Fibre
1.5g Salt

Quick wins & tips

Elaine’s Tip “You can use sourdough starter that’s at any stage in this recipe (including discard), as it’s only adding flavour rather than acting as a raising agent.”

Easy swaps You can use any flour you like in this recipe – try spelt, wholemeal or an ancient grain.