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!


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