Whole Wheat Sourdough Waffles with Mascarpone Whipped Cream and Fruit
Whole Wheat Sourdough Waffles - made with sourdough starter and whole wheat, sweet maple syrup, fresh berries, nutty pecans and mascarpone whipped cream! Prep time does not include overnight sponge prep. Nutritional info for waffles only.
First we need to start the sponge process the night before. Mix 1 cup sourdough starter with the flour, sugar, buttermilk. Cover lightly with a damp towel and allow to rest and ferment overnight in a draft free place. I usually place bowl on a baking sheet for over spill and put in the oven or microwave.
Don’t forget to feed your starter! The 1 cup of sourdough starter you just removed is for your waffles, but you still need to do the feeding process with your remaining starter ( add 1 cup flour and 3/4 water).
To make the topping place mascarpone cheese, heavy cream, sugar and vanilla in a medium bowl and beat with an electric mixer until cream is thick and smooth. Cover and refrigerate until ready to use.
The next morning whisk together the eggs and melted butter. Add to the sponge and mix well. Add the baking soda, salt and cinnamon and stir to combine.
Spray your heated waffle iron with cooking spray. Pour batter onto waffle iron and cook per manufacturer's directions.
Top waffles with maple syrup, fresh cut berries, pecans and Mascarpone Whipped Cream.