Whole Wheat Sourdough Waffles

Ingredients

• For the Sponge:
• 1 cup spelt, einkorn or whole wheat flour ((I prefer the mild flavor of spelt))
• 1 cup rye flour ((can substitute spelt/einkorn/whole wheat instead))
• 1 cup unfed sourdough starter
• 2 tablespoons honey or maple syrup
• 2 cups buttermilk
• For the Batter:
• 2 large eggs
• 5 tablespoons unsalted butter (, melted and slightly cooled)
• 1 teaspoon quality pure vanilla extract
• 1 teaspoon salt

Instructions

1. 1

   First make the "sponge" which is going to ferment overnight: In large non-reactive mixing bowl combine the flours, unfed sourdough starter, honey or maple syrup, and buttermilk. Cover and let the batter rest for at least 6 hours or overnight at room temperature (see NOTE below).

2. 2

   The following morning the batter will be nice and bubbly.Add the eggs, melted butter, salt and vanilla extract and beat just until combined. Use the batter immediately. Scoop out the batter and place it on a hot waffle iron. Cook the waffles in the waffle iron according to the manufacturer's instructions. Serve immediately with butter and syrup of your choice.