Spinach Sourdough Waffles
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One ritual we look forward to every week is Sunday waffles. This has been a tradition for some time now and one we have really looked forward to including Yitzchak in. I originally made the King Arthur Flour sourdough waffle recipe, but over time have adapted it to fit our needs (we often do not have buttermilk, I wanted mixed flours, and I don't like measuring things).
When we added Yitzchak to Sunday morning waffles at 6 months I decided to also add some spinach to increase the iron content and add some other nutrition. They might not look as pretty (unless you are going for Grinch waffles!) but they are just as tasty.
If you're in the market for a waffle iron we LOVE ours, linked HERE. It cooks two waffles at the same time which is a giant perk.
INGREDIENTS
1 cup sourdough started
1 cup yogurt (or buttermilk)
A large handful spinach
2 eggs
1 cup mixed flour whole wheat, buckwheat, almond, flax meal
1/4 cup butter
1 tsp baking soda
Juice of one lemon optional
INSTRUCTIONS
The night before feed the sourdough starter. Leave around one cup for the batter.
Mix spinach with yogurt and lemon juice in a blender until smooth.
Add the mixture to the sourdough starter along with eggs and melted butter.
In a separate bowl mix the flour and baking soda.
Combine and cook.
NOTES
I cook these without measuring in general, doing it by feel. I find nothing has to be exact but these are the measurements I found when purposefully recording the amount I put in. We began adding the spinach when Yitzchak began Baby-led weaning to increase the iron in the waffles. We don't taste it. Any mixture of flours can work. I generally throw in some whole wheat, buckwheat, almond, and flax meal to up the nutrition. For Yitzchak I generally top it with yogurt mixed with peanut butter or tahini and a berry mashed in. I have used mascarpone before as well.
