Sourdough waffles with cinnamon brandy butter
A fine mist hangs low in the fields. The grass is wet underfoot and the greyness accentuates the black outline of the trees. The wind is up and rain is on its way. I love the wildness of it.
I’m back now, in the warmth. I have earned my comfort.
- Makes 12 waffles
- Freeze Yes
- Prep time 10 minutes
- Cooking time 4 minutes each batch
- 300g white spelt flour
- 1 tablespoon cream of tartar
- 1 teaspoon bicarbonate of soda
- 1 teaspoon fine sea salt
- 100g un-refreshed sourdough starter
- 230ml organic whole milk
- 2 tablespoons of Ndali vanilla extract
- 3 free range eggs
- 75g organic butter
- 75g soft brown fair-trade sugar
- 1 tablespoon fair-trade cinnamon
- 1 tablespoon Ndali vanilla powder
- 1 tablespoon Brandy
- Sift together the flour, cream of tartar, bicarbonate of soda and salt. Preheat your waffle iron to a medium heat. In a large mixing bowl add the sourdough starter, milk, vanilla and eggs, whisk and leave for 3 minutes. In the mean time whisk all the ingredients for the butter together until soft and light.
- Lightly butter the waffle iron then gently spoon the mixture on. Close the lid, and bake for about 4 minutes, until the waffles are golden. Serve warm with the butter.
- Serve with a pot of fresh coffee.