# Components:
→ Waffle Batter
01 - 1 cup (240 g) active sourdough starter, unfed or fed
02 - 1 cup (240 ml) whole milk
03 - 1 cup (120 g) all-purpose flour
04 - 2 tablespoons (25 g) granulated sugar
05 - 1 large egg
06 - 3 tablespoons (45 g) unsalted butter, melted and cooled
07 - 1 teaspoon vanilla extract
08 - 1 teaspoon finely grated lemon zest
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon baking powder
11 - ½ teaspoon baking soda
12 - ¼ teaspoon salt
13 - 1 cup (150 g) fresh blueberries
→ Maple Yogurt
14 - 1 cup (240 g) Greek yogurt, full-fat or low-fat
15 - 3 tablespoons pure maple syrup
→ Serving
16 - Extra blueberries for topping
17 - Additional maple syrup for drizzling
18 - Lemon zest for garnish (optional)
# Directions:
01 - In a large bowl, whisk together the sourdough starter, milk, and flour until mostly smooth. Let rest for 10 minutes.
02 - In a separate bowl, whisk together the egg, melted butter, vanilla extract, lemon zest, and lemon juice until well blended.
03 - Add the sugar, baking powder, baking soda, and salt to the rested batter. Stir in the egg mixture until just combined, being careful not to overmix.
04 - Gently fold the fresh blueberries into the batter using a spatula with minimal stirring to maintain berry integrity.
05 - Preheat your waffle iron according to manufacturer instructions and lightly grease the plates if needed.
06 - Pour approximately ½ to ¾ cup batter into the preheated waffle iron per waffle, depending on iron size. Cook until golden brown and crisp, about 4 to 5 minutes per batch.
07 - In a small bowl, whisk together the Greek yogurt and maple syrup until smooth and well combined.
08 - Serve warm waffles topped with maple yogurt, extra blueberries, and a drizzle of maple syrup. Garnish with additional lemon zest if desired.
