Recipe | Ube Blueberry Sourdough Waffles

• 200g Plain / bread flour 200g
• Sourdough discard 300g
• Milk 20g White vinegar
• 30g Ube powder
• 80g Melted  butter
• 2 Eggs 25g Sugar
• ½tsp Salt
• 1tsp Baking soda
• 2 tsp Ube extract
• 20g Blueberries

Makes 6pcs  7” size waffles

Mix flour, discard, milk, ube powder and vinegar to create a Sponge. Leave overnight in fridge. Or allow to rise at room temperature for 2-3 hours. When Sponge has grown, add melted butter, egg, sugar, salt, baking soda and ube essence. Mix well. Pour batter into waffle iron/ non-stick pan for pancakes. Top with blueberries while batter is still uncooked. Best served hot and crispy!